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Quatre Épices Glazed Carrots Recipe
Ingredients (8)
- 1 pound baby Chantenay carrots
- 1 tablespoon butter
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon granulated sugar
- 1/4 cup water
- Kosher salt and freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats