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Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

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Whole Roasted Stuffed Cauliflower

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