Simmer 2 pounds carrots (cut into chunks) in a skillet with 1/4 cup cider vinegar, the juice of 6 tangerines and 2 teaspoons salt until the carrots are tender, 8 to 10 minutes. Season with pepper and stir in 2 tablespoons butter. Top with sliced scallions.
Photograph by Antonis Achilleos
SERVES 4; Calories: 217; Total Fat 7 grams; Saturated Fat: 4 grams; Protein: 3 grams; Total carbohydrates: 40 grams; Sugar: 25 grams; Fiber 4 grams; Cholesterol: 15 milligrams; Sodium: 1,323 milligrams
Recipe courtesy Food Network Magazine
Recipe courtesy of Bobby Flay