Butterscotch Black Pepper Baby Carrots

Butterscotch and Pepper Carrots

I found a carrot recipe that I love!  As always with vegetables, it’s all about finding the right way to prepare them.  I’m not a fan of raw carrots, though I sometimes grate a carrot over a big salad.  And I’ve never been a fan of cooked carrots, either…until today!  In fact, I might make more!  I saw this recipe on Paula Deen’s cooking show.

Butterscotch Black Pepper Baby Carrots

2 1/2 Tbsp. butter

2 1/2 Tbsp. brown sugar


1 pound baby carrots, sliced in half lengthwise

black pepper

Heat the butter, brown sugar, and salt over medium heat in a skillet.  Add the carrots, stir to coat.  Cover and reduce heat.  Simmer for 15-20 minutes.  Add black pepper and serve warm.


(Photo credit: crossroadsofamerica.blogspot.com)

2 Comments (+add yours?)

  1. Ashlei
    Nov 21, 2010 @ 19:23:05

    Letting carrots caramelize makes for a wonderful way to enjoy them 🙂


  2. Becky
    Nov 30, 2010 @ 00:04:27

    Of course they’re good…Paula Deen! Every heart’s favorite chef. 🙂


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