Butterscotch and Black Pepper Baby Carrots

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Recipe Courtesy of

Servings: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

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





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.

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Reader Comments:


I happened to see you and your sons making Bobby’s Hot Tomato, Jack and Crab Dip and decided to try it and wanted to let you now it is out of this world. I am now addicted and so is my best friend!! Thanks and what a wonderful website you have with terrific recipes!!!

By Vicki Newell on June 12, 2011


These were great and I don't like cooked carrots, great way to get the kids to eat their veggies.

By Jennifer Champlain on January 04, 2011


Like the recipe but will modify it a bit next time. I thought that 1 tablespoon of freshly ground black pepper was a bit too strong. Will try 3/4 tbs next time.

By Anonymous on November 23, 2010


DELICIOUS - I made this for a family Thanksgiving meal and it was a big hit. The name wasn't the most appetizing, so I just said "Butterscotch Carrots". The recipe easily doubles.

By Anonymous on November 29, 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)

By lckneggs on October 19, 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

By ladyecho on August 25, 2009

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