Welcome! Subscribe now to view all shows. Login / Learn More
 

Butterscotch and Black Pepper Baby Carrots Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
4 Servings
$ /Serving

Butterscotch and Black Pepper Baby Carrots Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
4 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product