The cooking time will vary depending on the kind and size of the carrots and on how soft you like them. I prefer mine with a little bite left to them.
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I have always loved glazed carrots. The addition of the shallots really kicks the taste up a notch. We make this recipe at Thanksgiving just about every year.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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