Carrots with Country Bacon

These carrots are given a drool-worthy makeover with the addition of country bacon, fresh thyme, and light brown sugar.

Yield: 6 to 8 servings
Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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.
  2. Make Ahead: Peel and slice carrots up to a day ahead. Store in a zip-top plastic bag in refrigerator.
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