The secret ingredient in this sweet recipe is a kick of black pepper at the end. It tempers the sticky butterscotch sauce and rounds out this simple yet luxurious side dish.
1 pound baby carrots, halved lengthwise
2 1/2 TBSP butter
1 1/2 TBSP packed light brown sugar
1/4 TBSP Kosher salt
1 TBSP fresh ground black pepper
In a medium skillet, heat the butter and sugar and salt over medium-high heat, and stir until smooth.
Add the carrots, and toss to coat.
Cover and reduce to medium. Simmer 15 minutes or until tender.
Top with pepper to taste. It really cuts through the sweetness to balance this out into a more complex flavor.
I may make this at Thanksgiving instead of my usual honey-glazed carrots from Martha Stewart! And, it passed the husband taste test (he who hates butterscotch AND carrots.)