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
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)