puddgyballerina

Excellent! I used regular fine ground black pepper, drained the carrots well, cooked the brown sugar/butter mixture until it began to thicken and then added my carrots. Cooked on medium high until glaze was thickening and adhering nicely to the carrots. Topped with toasted sesame seeds and a small amount of chiffonade parsley for color. Hubz was licking the remaining glaze from the pan and my friend's husband asked for the recipe. Definitely a keeper! The pic is my son's leftovers sans parsley & sesame seeds. You can see how the glaze adhered nicely.

Oh, my goodness--this is a tango on the taste buds! Doubled the recipe se we could freeze. We're in Texas so we amped it up with about 1/2 t. red pepper flakes. My husband asked to link the blender. We're on a very low carb eating plan and this is most excellent on salmon or zucchini noodles!!