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Carrots Glazed with Balsamic Vinegar and Butter
- 1/2 cup (1 stick) butter
- 3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
- 6 tablespoons sugar
- 1/3 cup balsamic vinegar
- 1/4 cup chopped fresh chives
Directions:View on Bon Appetit
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