Maple-Tangerine Carrot Coins

Maple-Tangerine Carrot Coins
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon butter
  • ½ cup fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 4 cups (1/8-inch-thick) slices carrot (about 1 1/2 pounds)
  • + 2 more ingredients
    • 1 tablespoon chopped fresh chives
    • ½ cup fresh tangerine juice (about 2 tangerines)

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.

View full recipe at My Recipes

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