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Category: Carrots
Prep Time: Cook Time: Total Time:
3 oz bacon (about 3 slices), cut into 1/2-inch pieces
1/3 cup chopped pecans
1 lb carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
1/2 tsp table salt
3 tbsp light brown sugar
1/2 cup low-sodium chicken broth
1/2 tsp minced fresh thyme leaves
1 tbsp unsalted butter, cut into 4 pieces
2 tsp lemon juice from 1 lemon
Ground black pepper
Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 tbsp of the 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 tbsp of the brown sugar, the chicken 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 tbsp, 1 to 2 minutes.
Add the butter and remaining 2 tbsp brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off 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. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately. Serves 4
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GLAZED CARROTS WITH BACON & PECANS
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Category: Carrots
Prep Time: Cook Time: Total Time:
3 oz bacon (about 3 slices), cut into 1/2-inch pieces
1/3 cup chopped pecans
1 lb carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
1/2 tsp table salt
3 tbsp light brown sugar
1/2 cup low-sodium chicken broth
1/2 tsp minced fresh thyme leaves
1 tbsp unsalted butter, cut into 4 pieces
2 tsp lemon juice from 1 lemon
Ground black pepper
Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 tbsp of the 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 tbsp of the brown sugar, the chicken 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 tbsp, 1 to 2 minutes.
Add the butter and remaining 2 tbsp brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off 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. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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