Butterscotch and Black Pepper Baby Carrots Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons light brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 1 lb baby carrots, halved lengthwise
  • 1 tablespoon black pepper, freshly ground


In a medium skillet, heat the butter, sugar and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Butterscotch and Black Pepper Baby Carrots


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1 Review

Susan 11/27/2014
I have made thes

I have made these for 4 or 5 years now, at every family celebration. Everyone raves about these carrots! Great to cook up in large batches.

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