Glazed Carrots With Bacon and Pecans

Total Time
Prep 15 mins
Cook 20 mins

Glazed Carrots with Bacon and Pecans

Ingredients Nutrition


  1. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
  2. Transfer bacon to a paper towel-lined plate to drain.
  3. Remove all but 1 tablespoon of the bacon drippings from the pan.
  4. Add the pecans and cook about 3 minutes.
  5. Transfer the pecans to the plate with the bacon.
  6. Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
  7. Bring to a boil, covered, over medium-high heat.
  8. Reduce heat to medium and simmer, about 5 minutes.
  9. Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
  10. Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, about 3 minutes.
  11. Off heat, add the lemon juice and toss to coat.
  12. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
  13. Season to taste with pepper, sprinkle the bacon and pecans on top.
  14. Serve immediately.


Most Helpful

This is such a fabulous recipe. I thought it important to credit the source: America's Test Kitchen's The New Best Recipe.

chefwannabe #3 December 22, 2011

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.

Steph. February 12, 2008

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.

cline2j2k November 19, 2012

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