Glazed Carrots With Bacon And Pecans

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.