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Glazed Carrots
November 26, 2014

Simple, but sometimes simple is the best! I've made these several times now, and every once in a while I have a moisture problem with the carrots that prevents the glaze from getting thick. Just add some more brown sugar and cook it a little longer in the "glazing step" and it'll be fine. Top it with some chopped parsley so it's beautiful! If you don't have white pepper, black pepper is nearly the same (a little stronger)..white pepper is pretty much used to prevent black specks in your dish, which isn't a problem here with the darker glaze.

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