Recipe courtesy of Laura Calder
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Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

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