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: Carrot,
more
- Technique : Simmer , Sauteing
- Who's Dining : For a Family

recipe
ratings & reviews(46)

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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Read all 46 reviews

By lexi3175

on December 23, 2012
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These were amazing!

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By Secret Foodie

on September 11, 2012
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This recipe is awesome! It is impossible to not have it turn out great! It is an easy side item for any meal and certainly is a hit for dinner parties! I just buy the pre-peeled baby carrots at my grocery store and throw them into the skillet with the other ingredients...so simple, no hassle! Highly recommend!

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By KeleighK

Memphis, TN

on June 14, 2012
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So good that I could eat the entire dish by itself and I don't really care for carrots so that says a lot!!

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