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

INGREDIENTS:

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.

METHOD:

1. PLACE first five ingredients in a heavy skillet over medium-high heat.
2. BRING to a boil.
3. 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.
4. STEAM carrots until just tender, about 7 minutes (this can be done while sauce reduces).
5. ADD carrots and cayenne pepper to sauce.
6. CAN be prepared to this point one day ahead, refrigerate in a tightly sealed container.
7. REMOVE a few hours before serving from fridge.
8. SIMMER carrots in sauce over medium heat until heated through and carrots are covered with a thick glaze.
9. STIR occasionally, about 5 minutes.
10. SEASON with salt and freshly ground pepper.
11. POUR fresh tangerine juice from 1 tangerine over carrots.
12. TRANSFER to a warm serving bowl or platter.
13. SPRINKLE with the parsley.

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