These. Are. Amazing.
I’ve seen a few recipes in some cookbooks I read recently for bacon pecan carrots, and oh baby… they were on my mind for a solid few weeks before I finally got to make them.
After making them, let me just say, it’s a good thing I rarely keep bacon in the house.
Because Me + bacon= L.O.V.E.
However… Bacon + my self control = oh help
Anyway… I highly recommend these. They were fantastic! While certainly not the healthiest carrots on earth, they’re a delicious fall treat! We served them with a fancy roast I’ll be posting about soon, and they were FANTASTIC.
You could certainly adapt them to your tastes–less bacon, more bacon, fewer pecans, finer chopped pecans,etc., but I LOVED these. The salty, smoky flavor from the bacon was perfect with the sweetness of the carrots and glaze, and the crunch from the pecans was to die for.
Did I mention to please send help? Just talking about these makes me want them again!
- 3 slices bacon, diced
- 1/3c pecans,
- 1lb baby carrots
- 1/2tsp salt
- 3 Tbsp brown sugar
- 1/2–3/4c chicken broth or water
- 1 Tbsp butter
- In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and 1/2c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
- Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn’t quite cooked enough off, continue to cook. If your carrots aren’t tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
- When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.