Maple- and Tangerine-Glazed Carrots

• 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)
• Pinch of cayenne pepper
• 1/2 large tangerine, seeded
• Chopped fresh parsley

1. Combine first 5 ingredients in heavy large skillet over medium-high heat.
2. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
3. Steam carrots until just crisp-tender, about 7 minutes.
4. Mix carrots and cayenne pepper into sauce.
5. (Can be made 1 day ahead.
6. Cover and chill.)
7. Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes.
8. Season with salt and pepper.
9. Transfer to bowl.
10. Squeeze juice from tangerine half over.
11. Sprinkle with chopped parsley.

tangerine juice, maple syrup, butter, lemon juice, peel, carrots, cayenne pepper, tangerine, fresh parsley

Taken from www.epicurious.com/recipes/food/views/maple-and-tangerine-glazed-carrots-107305 (may not work)