Glazed Carrots With Candied Chestnuts

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5 tablespoons brown sugar, divided

4 teaspoons butter, divided

1 cup coarsely chopped bottled chestnuts

2 teaspoons vegetable oil

4 cups baby carrots (about 1 pound)

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

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