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Glazed Carrots with Bacon and Pecans




Source of Recipe


from The New Best Recipe from the Editors of Cook's Illustrated


List of Ingredients




3 slices bacon, crumbled

1/3 cup pecans, chopped

1 lb. carrots, peeled and sliced on the bias

1/2 tsp salt

3 Tbsp light brown sugar

1/2 cup chicken broth

1/2 tsp minced fresh thyme leaves

1 Tbsp unsalted butter, cut into 4 pieces

2 tsps juice from 1 lemon

Ground black pepper to taste

Recipe





1. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to drain.

2. Remove all but 1 Tbsp of the bacon drippings from the pan. Add the pecans and cook until fragrant and lightly browned, about 3 minutes. Transfer to plate with bacon.

3. Add the carrots, salt, 1 Tsp of the brown sugar, the 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.

4. Add the butter and remaining 2 Tbsps of 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 reserved bacon/pecan mixtue, lemon juice, and black pepper, and toss to coat. Serve immediately.

Serves 4