June 2, 2010

Butterscotch Carrots

I've been pretty good about not overloading you with recipes like I did a couple of weeks back.  BUTTTTT, this recipe is too easy and too good not to share.  We eat these quite a bit and I made them Sunday and that reminded me I wanted to share this recipe.  It's from Paula Deen, so if you're scared of butter, read no further.  The black pepper MAKES this recipe, so you already know that I put more in than the recipe calls for.

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

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.


See, so stinkin' easy!!  We eat this mainly with chicken, but it would be good with anything!

We're headed to the pool on Friday for the first time this summer.  We had a kiddie pool last year in the backyard and Spencer wasn't too fond of it, so I hope that's different this summer.  Wish us luck!


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