Glazed Carrots With Bacon and Pecans
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 85.04 g bacon, cut into 1/2-inch pieces (about 3 slices)
- 78.78 ml chopped pecans
- 453.59 g carrot, peeled and sliced 1/4 inch thick on the bias (about 6 medium)
- 2.46 ml table salt
- 44.37 ml light brown sugar, divided
- 118.29 ml low sodium chicken broth
- 2.46 ml fresh thyme leave, minced
- 14.79 ml unsalted butter, cut into 4 pieces
- 9.85 ml lemon juice
- ground black pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
lik2fish
Wichita, Kansas