Glazed Carrots with Bacon & Pecans
I brought these to our family Sunday dinner 2 weeks ago & they were so popular, it was requested that I bring them again the following week. Not a bad review for cooked carrots!
Glazed Carrots with Bacon & Pecans
serves 4
3 oz. bacon (about 3 slices), cut into 1/2" pieces
1/3 C. chopped pecans
1 lb. carrots (about 6 medium), peeled and sliced 1/4" thick on the bias
1/2 t. salt
3 T. light brown sugar, divided
1/2 C. chicken broth
1/2 t. minced fresh thyme leaves (I used scant 1/4 t. dried thyme)
1 T. unsalted butter, cut into 4 pieces
2 t. lemon juice from 1 lemon
Ground black pepper
(**green onions, optional)
Cook bacon in 12-inch skillet until crisp. Transfer to paper towel-lined plate to drain. Remove all but 1 T. bacon drippings from pan & add pecans & cook until fragrant & lightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.
Add the carrots, salt, 1 T. of the brown sugar, chicken broth and thyme to the skillet. Bring to a boil, covered, over med-high heat. Reduce heat to medium & simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover & simmer rapidly, stirring occasionally, until liquid is reduced to about 2 T., 1-2 minutes.
Add the butter and remaining 2 T. brown sugar to the skillet. Toss carrots to coat & cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice & toss to coat. Transfer carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon & pecans on top and serve immediately.
(**I also added 3 green onions, thinly sliced. Reserve 1 T. green onion tops for garnish with bacon & pecans, but add the rest of the onions to the skillet with the butter & brown sugar.)