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Butterscotch and Black Pepper Baby Carrots

By Paula Deen

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Butterscotch and Black Pepper Baby Carrots Recipe
7 reviews • 0 questions

familysouthern cooking

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

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Ingredients

  • 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

Directions

Watch tips about this recipe

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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Reviews (7)Questions (0)

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Susan

November 27, 2014
I have made these for 4 or 5 years now, at every family celebration. Everyone raves about these carrots! Great to cook up in large batches.

Vicki Newell

June 13, 2011
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!!!

Jennifer Champlain

January 05, 2011
These were great and I don't like cooked carrots, great way to get the kids to eat their veggies.

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