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| 2 tablespoons extra virgin olive oil |
| 16 long, thin carrots, trimmed and peeled |
| Fleur de sel and freshly ground black pepper |
| 1. Heat a large sauté pan over low heat. Heat oil and add carrots, seasoning with salt and pepper. |
| Turn carrots occasionally; cook until golden brown on all sides, 15 to 20 minutes. |
| 2. Add rosemary during last 5 minutes of cooking. Just before serving, add honey and butter and |
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Barrington
Software Incorporated