Butterscotch and Black Pepper Carrots

This is a lot like your traditional stovetop carrots, but the extra black pepper really adds a nice kick to it.



Printable Recipe

Ingredients:

• 2 1/2 T butter
• 2 1/2 T packed light brown sugar (we used Splenda)
• 1/4 t kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 T freshly ground black pepper

1. In a medium skillet on medium-high heat, heat the sugar, butter and salt stirring until smooth.

2. Add the carrots and toss to coat. Cover and reduce heat to medium.

3. Simmer for 15 minutes or until carrots are tender and glazed.

4. Top with fresh ground black pepper.

5. Serve hot or warm.