Maple- and Tangerine-Glazed Carrots

1. 1

   Combine first 5 ingredients in heavy large skillet over medium-high heat.

2. 2

   Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.

3. 3

   Steam carrots until just crisp-tender, about 7 minutes.

4. 4

   Mix carrots and cayenne pepper into sauce.

5. 5

   (Can be made 1 day ahead.

6. 6

   Cover and chill.)

7. 7

   Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Transfer to bowl.

10. 10

    Squeeze juice from tangerine half over.

11. 11

    Sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.