Prep:10, Cook:30, can be prepared ahead.
Preparation - Easy
Serves 8

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

Carrots:

• 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.

TRANSFER to a warm serving bowl or platter.

SPRINKLE with the parsley.