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Combine carrots, water, honey, butter and salt in a large skillet.
Bring to a simmer over medium-high heat. Cover and cook until
tender, 5 to 7 minutes. Uncover and cook, stirring often, until the
liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and
pepper. Sprinkle with parsley and serve.
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