Glazed Carrots (Gluten-Free)
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He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
1 pound carrots cut into 1-inch pieces
2 tablespoons maple syrup or honey
1 tablespoon butter
1 tablespoon lemon juice
½ cup freshly chopped parsley
Pepper to taste
Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.
Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.
Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.
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