Butterscotch and Black Pepper Baby Carrots
Based on 2 reviews
Ingredients:
2 1/2 tablespoons butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1 pound baby carrots, halved lengthwise
1 tablespoon freshly ground black pepper
Directions
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.
Recipe courtesy The Deen Brothers (Y’all Come Eat, pg. 37)
Servings: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy
Show: Paula's Best Dishes
Ratings for this Entry:
Submitted on October 10, 2009
I absolutely love this recipe. It is so yummy and can be adjusted for a meal for 2 or 20!!! You can eyeball it and it will still be tasty. I'm taking it to a family reunion this weekend and I'm sure it will be a hit. thanks! (10/19/09)
Submitted on August 8, 2009
This was so easy to make and everyone just loved it. Thought i would have some left overs, but they eat every bit of it. Thanks Paula Ladyecho, Julia
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