Glazed Carrots with Bacon and Pecans
Try substituting turkey bacon for a healthier version of this rich caramel flavored dish.
Ingredients:
3 ounces (about 3 slices) bacon, cut into 1/2 inch pieces
1/3 cup chopped pecans
1 pound carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
1/2 teaspoon salt
3 tablespoons brown sugar
1/2 cup chicken broth
1/2 teaspoon minced fresh thyme leaves
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons juice from 1 lemon
Ground black pepper
Directions:
Cook the bacon in a 12 inch nonstick skillet over medium high heat until crisp. Transfer the cooked bacon to a plate lined with paper towels to drain.
Remove all but 1 tablespoon bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.
Add the carrots, salt, 1 tablespoon of the brown sugar, broth, and thyme to the skillet. Bring to a boil, covered, over medium high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add the butter and the remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off the heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish, and adding the bacon and pecans. Season to taste with pepper and serve immediately. Serves 4.