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Maple Glazed Baby Carrots With Pecans

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vegetarian rosh hashanah thanksgiving

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Ingredients

2 pound(s) "baby cut" carrots

1 3/4 cup(s) canned reduced sodium beef broth

1/4 teaspoon(s) freshly ground pepper

1/2 cup(s) Grade B maple syrup

1/4 teaspoon(s) salt

1/2 cup(s) toasted, coarsely chopped pecans

2 tablespoon(s) unsalted butter

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