Butterscotch Carrots

Butterscotch carrots

I’ve often wondered if carrots would have been as popular as they are if it weren’t for Bugs Bunny! I always got a chuckle out of his antics, and the wondrous voice of Mel Blanc who made Bugs talk, almost always chewing on that carrot! How many of us used Bugs as an excuse when our parents told us not to talk with food in our mouths!

Here’s a recipe that I’m pretty sure Bugs and all his friends would have liked. Butterscotch is a favorite candy of even chocoholics (especially when chocolate coated, but we aren’t going there today!) and so combining butterscotch with the sweetness of carrots is really a perfect combination.

They’re easy to make; quick, too. They go with just about everything and you can use the “bunny” sized ones for this recipe, or the baby ones, or cut up the regular depending on what you have on hand or your mood while sucking on a piece of butterscotch candy, perhaps?

Butterscotch Carrots

  • 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. freshly 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. 

Advertisements
This entry was posted in Posts, Recipes, Side Dish, Vegetable and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s