Butterscotch and Black Pepper Baby Carrots
By Paula DeenJUMP TO RECIPE
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 lb halved lengthwise baby carrots
- 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.