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Sherry Vinegar- and Molasses-Glazed Carrots
- 6 tablespoons (3/4 stick) butter
- 3 pounds small carrots (5 to 6 inches long), peeled, trimmed
- 2 tablespoons mild-flavored (light) molasses, divided
- 1/2 teaspoon (or more) coarse kosher salt
- 6 tablespoons Sherry wine vinegar, divided
- 2 tablespoons chopped fresh Italian parsley, divided
Directions:View on Bon Appetit
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