– 1 pound of carrots (to save time, use peeled baby carrots, sold in the vegetable aisle)
– 1 cup of vegetable broth
– 1 cup of shallots
– 3 tablespoons of red wine vinegar
– 1 tablespoon of sugar
– 1/4 cup of chopped parsley
Glazed Carrots by Fork To Spoon
carrots, vegetable broth, shallots, red wine vinegar, sugar, parsely
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