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Carrots Cointreau

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“Very good! From my WINOS (Women In Need Of Sanity) cookbook.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
  2. In a small bowl, combine cointreau, brandy, honey and lemon juice. Pour mixture over the carrots. Toss to coat carrots.
  3. Bake at 350 degrees for 15 minutes. Stir, sprinkle with parsley and serve.

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