Carrots with Country Bacon

Oxmoor House
Carrots with Country BaconRecipe
Oxmoor House
These carrots are given a drool-worthy makeover with the addition of country bacon, fresh thyme, and light brown sugar.
6 to 8 servings


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4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 1
2 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme


Prep: 19 Minutes
Cook: 35 Minutes

Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender. Sprinkle with thyme and reserved bacon.

Make Ahead: Peel and slice carrots up to a day ahead. Store in a zip-top plastic bag in refrigerator.

Created date

August 2009