A simple side dish of sautéed shredded carrots with bits of crisp bacon. Carrots have never tasted so good.
4 slices bacon
1 1/2 pounds carrots, pared and shredded
1/2 teaspoon kosher or sea salt, or to taste
Freshly ground black pepper to taste
1 tablespoon chopped fresh flat-leaf parsley, or 1 teapoon dried
- In a 10-inch skillet, fry bacon until crisp; remove and drain on paper towels and crumble; set aside.
- Drain all but 2 to 3 tablespoons of the bacon fat from skillet and heat over medium-high heat; add the shredded carrots, salt and pepper. Cook, stirring frequently, for about 5 minutes or until carrots are crisp-tender.
- Remove from heat and stir in the crumbled bacon and parsley. Serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 133.7 calories; 59% calories from fat; 8.8g total fat; 12.9mg cholesterol; 393.5mg sodium; 405.9mg potassium; 11.0g carbohydrates; 3.2g fiber; 5.2g sugar; 7.8g net carbs; 3.3g protein.