Glazed Carrots With Bacon and Pecans

Glazed Carrots with Bacon and Pecans

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.