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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Glazed Carrots with Bacon and Pecans Recipe

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This recipe for Glazed Carrots with Bacon and Pecans is from Arnholt/ Franke Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices bacon, cut into ½" pieces
⅓ c. chopped pecans
6 medium carrots, peeled & sliced ¼" on bias
½ tsp. salt
3 T. brown sugar
½ c. low sodium chicken broth
½ tsp. fresh thyme, minced
1 T. butter cut into 4 pieces
2 tsp. lemon juice
pepper to taste
Directions:
Directions:
Cook bacon in 12" non-stick skillet over medium-high heat until crisp. Transfer bacon to a paper-towel-lined plate to drain. Remove all but 1 T. bacon drippings.
Add pecans and cook until fragrant and lightly browned (3 min.). Add to bacon.
Add carrots, salt, 1 T. brown sugar, broth, and thyme to skillet. Bring to a boil, covered, over medium-high heat. Reduce heat to medium and simmer, stirring occasionally until carrots are almost tender (5 min.) Uncover, increase heat to high and simmer rapidly, stirring occasionally, until liquid is reduced to 2 T. (1-2 minutes)
Remove from heat and add butter and 2 T. brown sugar. Toss with carrots, stirring, until carrots are tender (3 min.) off heat.
Add lemon juice. Season with pepper.

 

 

 

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