Chuckwagon Carrots

Submitted by kathya821

"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: 30mins
• Ingredients: 7
• 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).

Reviews

[HappyTune]

DH and I loved these carrots. Thanks for posting, it is a wonderful alternative to the same old glazed carrots.

 

[Dienia B.]

darlene called this carrot casserole very good stuff

 

[tbonekatz]

I have this recipe. It's great! A nice change from glazed.

 

[heather_werner]

These carrots were pretty good. Let's be honest, bacon makes any dish taste good. This would be good on a camp out cooked in a dutch oven, maybe with some potatoes. There was a little too much butter in there for me, so next time I will just add half the butter it calls for, but it was a good recipe. I liked it.

 

[LonghornMama]

Absolutely fabulous and very attractive! I used a bag of baby carrots with great results. Will definitely make these again. Loved the bacon. Not overly sweet but the sweet/salty combination is addictive. I stood and picked so many of these carrots out of the pot that I couldn't eat our main dish tonight!:) Would be great for the holidays. Thanks for sharing your recipe! Made for PAC Fall 2007.