Butterscotch and Black Pepper Baby Carrots

Recipe courtesy The Deen Brothers (Y'all, pg. 37)

Show: Paula's Best DishesEpisode: Dine with the Deens

Recipe categories: Vegetables, Carrot,
more
- Technique : Simmer , Saute
- Who's Dining : For a Family

recipe
ratings & reviews(42)

Rated 5 stars out of 5

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Total Time:: 30 min
Prep: 10 min
Cook: 20 min

Yield:: 4 servings

Level:: Easy

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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.

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Newest Ratings and Reviews

Read all 42 reviews

By Dawny and John

Redding, CA

on November 19, 2011
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Yummy. Great new simple way to prepare carrots.

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By baconchick88

on November 14, 2011
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This recipe was great everybody loved it, it is a lot of cutting up the carrots for how much it makes, but this one is defiantly a keeper!

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By kelly.klink_121...

Steamboat Sprin...

on November 12, 2011
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These are the very best carrots I have EVER had! I now make massive quantities so I can have leftovers :

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