Glazed Carrots with Bacon and Onions
Tender slices of carrot tossed in a brown sugar glaze with sautéed onions and garnished with crisp bacon crumbles.
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
- Cook carrots, covered, in a small amount of boiling water 15 minutes or until crisp-tender; drain.
- Cook bacon in a skillet until crisp; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.
- Sauté 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.