Instructions: Cut larger carrots in half on a diagonal, if necessary, so that all carrots are approximately the same size. In a saucepan over medium heat, bring cider, butter, honey, salt and pepper to a boil and add carrots. Cook 5 minutes or until just beginning to soften; remove with slotted spoon. Bring cider mixture back to a boil and cook 5 minutes to thicken glaze. Remove from heat. Two minutes before serving, reheat carrots in sauce, tossing frequently. Serve garnished with parsley.

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