Post by Loupy on Sept 26, 2011 14:15:17 GMT -7
Butterscotch and Black Pepper Baby Carrots
By Bobby Dean
Total Time: 30 min
Prep10 min
Cook20 min
Yield: 4 serving
Ingredients
·2 1/2 tablespoons butter
·2 1/2 tablespoons packed light brown sugar
·1/4 teaspoon kosher salt
·1 pound baby carrots, halved lengthwise
·1 tablespoon freshly ground black pepper or to taste
·1 teaspoon red pepper flakes or to taste
Directions:
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.
By Bobby Dean
Total Time: 30 min
Prep10 min
Cook20 min
Yield: 4 serving
Ingredients
·2 1/2 tablespoons butter
·2 1/2 tablespoons packed light brown sugar
·1/4 teaspoon kosher salt
·1 pound baby carrots, halved lengthwise
·1 tablespoon freshly ground black pepper or to taste
·1 teaspoon red pepper flakes or to taste
Directions:
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.
