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1 pound carrots pared and cut diagonally in 1/4 -inch slices
1/2 cup chicken broth (your own or canned)
1/2 teaspoon salt
1/3 cup butter or margarine
Freshly ground pepper to taste
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon mint leaves chopped fresh mint leaves or 1 teaspoon dried crushed
Place carrots in saucepan with chicken broth and salt. Cover and bring to boil; reduce heat and simmer until carrots are tender, about 10 minutes. Add butter, pepper, and sugars. Continue cooking until liquid is reduced to 1 tablespoon. Sprinkle mint leaves over carrots. Serve immediately.
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