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Glazed Carrots

A classic French and buttery way to eat your veggies.

1 pound carrots
2 T. butter
1/2 tsp sugar
salt & pepper to taste
2 T. or more, chopped parsley

Peel and slice carrots. They can be sliced in any manner of ways, so nothing particular is called for here. Melt the butter in a fry pan or sauce pan. Stir in carrots, sugar and salt & pepper. Cover carrots with water and bring to a boil. Lower heat to a medium-low and simmer until the water evaporates and the carrots are nicely glazed. Slightly browned in spots is okay, too. Toss carrots with fresh parsley and taste and adjust seasonings if necessary.

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