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Combine balsamics and agrodolce in a small pan and reduce by half over medium heat, stirring occasionally and watch to make sure mixture does not burn. Stir in cold butter and keep glaze warm. Cut all but 1" of carrot greens away and discard. Clean carrots, but do not peel. Bring 1/2 inch of water and salt to a boil in a large skillet. Add carrots, reduce heat and simmer 6-7 minutes. Remove from pan and pour glaze over carrots. Garnish with parsley
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