Southern Living NOVEMBER 2002
Cook carrots in boiling water to cover in a large saucepan 15 minutes or until carrots are tender; drain.
Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Sauté onion in reserved drippings over medium-high heat 3 minutes or until tender. Stir in brown sugar, pepper, and carrots. Cook, stirring often, 5 minutes or until carrots are glazed and thoroughly heated.
Transfer carrots to a serving dish, and sprinkle with crumbled bacon.
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