Maple- and Tangerine-Glazed Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier. Ingredients:
1 1/4 cups fresh tangerine juice |
3 tablespoons pure maple syrup |
2 tablespoons (1/4 stick) butter |
1 teaspoon fresh lemon juice |
1/2 teaspoon grated tangerine peel |
2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups) |
pinch of cayenne pepper |
1/2 large tangerine, seeded |
chopped fresh parsley |
Directions:
1. Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
2. Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
3. Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.
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