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Burnt Carrots with Honey, Black Pepper, Butter, and Almonds
Ingredients
  • 1½ to 2 pounds carrots, trimmed and peeled, but left whole
  • Extra-virgin olive oil
  • 2 tablespoons white wine vinegar or white balsamic
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons honey or maple syrup
  • ½ cup almonds, toasted and chopped, see notes
Steps
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