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Salt
1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
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