Butterscotch and Black Pepper Baby Carrots


2 1/2 Tbsp. butter
2 1/2 Tbsp. packed light brown sugar
1/4 tsp kosher salt
1 lb. baby carrots, halved lengthwise
1 Tbsp. 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 heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.