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Maple- And Tangerine-Glazed Carrots


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  • 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


Servings 8


Step 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.

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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