Chuckwagon Carrots

The addition of crisp bacon to the carrots gives a nice lightly smoked favor. It has been a favorite with my family for many years. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago. Even people who don't normally eat carrots love this dish! You can easily double the recipe for a potluck dish. If you want to decrease the fat, just substitute light margarine and turkey bacon.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  cups carrots, sliced 1/2 inch (6 med)
• 1⁄4 cup  cooked crumbled bacon
• 3  tablespoons butter or 3  tablespoons margarine
• 1  tablespoon  firmly packed brown sugar
• 2  tablespoons green onions, sliced 1/8 inch
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. In 2-qt saucepan place carrots; add enough water to cover.
2. Bring to a full boil.
3. Cook over medium heat until carrots are crisply tender (8-12 minutes).
4. Drain and return to pan.
5. Add remaining ingredients.
6. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).