Glazed Carrots with Candied Chestnuts

Ingredients

• 1 cup coarsely chopped bottled chestnuts
• 1 tablespoon chopped fresh parsley
• 5 tablespoons brown sugar, divided
• ¼ cup fat-free, less-sodium chicken broth
• 2 teaspoons vegetable oil
• 4 cups baby carrots (about 1 pound)
• ¼ teaspoon salt
• + 1 more ingredients
• • 4 teaspoons butter, divided

Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.Heat 2 teaspoons...

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