Prep 15 mins
Cook 20 mins
Glazed Carrots with Bacon and Pecans
- 3 ounces bacon, cut into 1/2-inch pieces (about 3 slices)
- 1⁄3 cup chopped pecans
- 1 lb carrot, peeled and sliced 1/4 inch thick on the bias (about 6 medium)
- 1⁄2 teaspoon table salt
- 3 tablespoons light brown sugar, divided
- 1⁄2 cup low sodium chicken broth
- 1⁄2 teaspoon fresh thyme leave, minced
- 1 tablespoon unsalted butter, cut into 4 pieces
- 2 teaspoons lemon juice
- ground black pepper
- Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
- Transfer bacon to a paper towel-lined plate to drain.
- Remove all but 1 tablespoon of the bacon drippings from the pan.
- Add the pecans and cook about 3 minutes.
- Transfer the pecans to the plate with the bacon.
- Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
- Bring to a boil, covered, over medium-high heat.
- Reduce heat to medium and simmer, about 5 minutes.
- Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
- Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, about 3 minutes.
- Off heat, add the lemon juice and toss to coat.
- Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
- Season to taste with pepper, sprinkle the bacon and pecans on top.
- Serve immediately.
This is such a fabulous recipe. I thought it important to credit the source: America's Test Kitchen's The New Best Recipe.
Mmmmmmmm! This dish is very easy to put together. I usually have all these ingredients on hand, so I didn't have to make a trip to the store. I used applewood smoked bacon and only used about half the amount indicated, since the bacon was sliced very thick. I also cut down on the brown sugar - just my preference. I bet this dish would be a hit with kids. I know Hubby sure liked it.
To clarify the instructions ( for people like me who need every detail): #8. simmer until the carrots are almost tender when poked with the tip of a paring knife. #9. simmer until the liquid is reduced to 1-2 tablespoons.
Thanks for sharing this recipe.