Instructions: Preheat oven to 350 degrees F. In a saucepan place carrots in cold, salted water to cover; bring to a boil and cook until just tender. Drain carrots and arrange in a single layer in a buttered 7-by- 12-by-2-inch baking dish. Mix the Cointreau, lemon juice, brandy, and honey. Pour over the carrots and bake for 15 minutes, basting occasionally with the syrup. Sprinkle with parsley and serve.

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