Glazed Carrots With Bacon and Pecans |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Glazed Carrots with Bacon and Pecans 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.
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