Cooked sliced carrots tossed in a brown
sugar glaze with sautéed onions and garnished with crumbled
cooked bacon.
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
- 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.
- 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.
loading
|
