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Traditional recipes

Maple- and Tangerine-Glazed Carrots

Maple- and Tangerine-Glazed Carrots


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Ingredients

  • 1 1/4 cups fresh tangerine juice
  • 3 tablespoons pure maple syrup
  • 2 tablespoons (1/4 stick) butter
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon grated tangerine peel
  • 2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
  • 1/2 large tangerine, seeded

Recipe Preparation

  • 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. DO AHEAD 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.

Recipe by Selma Brown Morrow, Lena Cederham Birnbaum,Reviews Section

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