Agave Glazed Carrots


5 mediums sized carrots, peeled and sliced (2 cups)
1 tangerine, juiced (1/4 cup/seeds removed)
1 teaspoon zest from the tangerine
1 tablespoon unsalted butter
1 tablespoon blue agave nectar
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley as optional garnish


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