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Ingredients
  • 10 small carrots sliced long (*see notes)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar plus more for serving
  • 2 tablespoons butter melted
  • 3 Garlic cloves peeled and thinly sliced (or chopped)
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
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