Prep:10, Cook:30, can be prepared ahead.
Preparation - Easy
For the Glaze:
1 1/4 cups fresh TANGERINE JUICE
3 T pure Maple Syrup
1/4 stick butter
1 tsp lemon juice
1 T grated Tangerine Peel
2 lbs carrots cut diagonally in 1 inch pieces
Juice of 1 tangerine
1 TB fresh parsley, chopped
1/4 tsp salt
pinch Cayenne Pepper
Pepper, couple of turns of the grinder.
Heavy skillet or saucepan, steamer.
PLACE first five ingredients in a heavy skillet over medium-high heat.
BRING to a boil.
REDUCE heat to medium and simmer till sauce thickens enough to cover a spoon thickly and sauce is reduced to about 2/3 of a cup, whisk occasionally using a wire or preferably a wooden whisk, 8-10 minutes.
STEAM carrots until just tender, about 7 minutes (this can be done while sauce reduces).
ADD carrots and cayenne pepper to sauce.
CAN be prepared to this point one day ahead, refrigerate in a tightly sealed container.
REMOVE a few hours before serving from fridge.
SIMMER carrots in sauce over medium heat until heated through and carrots are covered with a thick glaze.
STIR occasionally, about 5 minutes.
SEASON with salt and freshly ground pepper.
POUR fresh tangerine juice from 1 tangerine over carrots.