Butterscotch-Black Pepper Baby Carrots

By ChefPissant

Ingredients

• 2 1/2 tablespoons unsalted butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1 pound baby carrots, halved lengthwise
• Freshly ground black pepper

Details

Servings 4
Adapted from thedeenbros.com

Preparation

Step 1

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, reduce the heat to medium, and cook about 15 minutes or until the carrots are tender and glazed. Top with lots of black pepper. Serve hot or warm.