INGREDIENTS
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Zest and juice of 1 orange
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2 tbsp. brown sugar
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1 c. vegetable stock
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1/2 c. dry white wine
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kosher salt
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Freshly ground black pepper
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1 1/2 lb. carrots, peeled and cut into 1/2" diagonal slices
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2 tbsp. butter
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1/4 c. fresh parsley