Maple- And Tangerine-Glazed Carrots

Maple- And Tangerine-Glazed Carrots
Maple- And Tangerine-Glazed Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/4

    cups fresh tangerine juice

  • 3

    tablespoons pure maple syrup

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    teaspoon fresh lemon juice

  • 1/2

    teaspoon grated tangerine peel

  • 2 1/2

    pounds large carrots - (abt 12) peeled, cut on

  • diagonal 1/2"-thk ovals - (abt 6 cups)

  • 1

    pinch cayenne pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    large tangerine seeded

  • Chopped fresh parsley for garnish

Directions

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. 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.) 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. This recipe yields 8 servings.

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