Maple & Tangerine Glazed Carrots
Bon Appetit, Nov 2002 P. 200
serves 8

1 3/4 c. fresh tangerine juice
3 T. pure Maple Syrup
1/4 stick butter
1 t. fresh lemon juice
1/2 t. grated tangerine peel

2 1/2 lbs. large carrots, about 12
peeled, cut on diagonal into 1/2 inch ovals (about 6 cups)
pinch of cayenne pepper

1/2 large tangerine, seeded
chopped fresh parsley

Combine first 5 ingredients in a skillet over med-high heat. Boil until sauce thickens and coats the spoon thickly and is reduce to 2/3 cup, whisking occasionally, about 8 min.

Steam carrots until crisp-tender, about 7 min. Mix carrots and cayenne pepper into the sauce. (Can be made 1 day ahead. Cover and chill.)

Simmmer carrots in sauce over med-heat until heated thru. Stir occ. Season with salt and pepper. Transfer to serving bowl, squeeze tangerine half over and sprinkle with parsley.