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Glazed Carrots with Bacon and Onions

1 pound carrots, scraped and sliced diagonally

3 slices bacon

1 small onion, chopped

3 tablespoon packed brown sugar

1/2 teaspoon salt

Freshly ground pepper to taste

1. Cook carrots, covered, in a small amount of boiling water 15 minutes or until crisp-tender; drain.
2. Cook bacon in a skillet until crisp; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.
3. Saute onion in reserved drippings until tender. Add brown sugar, pepper and carrots; cook until thoroughly heated. Sprinkle with bacon and serve.

Makes 4 to 6 servings.