RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1285
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| Recipe Name: |
Glazed Carrots with Bacon and Pecans |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The rich caramel flavor of brown sugar goes well with the bacon and pecans.
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Ingredients:
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Directions:
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 tablespoon 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 tablespoon 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 tablespoons, 1 to 2 minutes.
Add the butter and 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 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 and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
245 |
Total Carbs: |
18.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
16.6 |
Protein: |
5.83 |
| Fiber: |
5.10 |
Sodium: |
352.38 |
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