Glazed Carrots With Bacon & Pecans
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
3 ounces bacon (about 3 slices), cut into ½-inch pieces⅓ cup chopped pecans 1 pound carrots (about 6 medium), peeled and sliced ¼ inch thick on the bias (see illustration)½ teaspoon table salt 3 tablespoons light brown sugar ½ cup low-sodium chicken broth ½ teaspoon minced fresh thyme leaves 1 tablespoon unsalted butter, cut into 4 pieces2 teaspoons lemon juice from 1 lemonGround black pepper
Instructions
- Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 tablespoon of the bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.
- Add the carrots, salt, 1 tablespoon of the brown sugar, the chicken broth, and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately.
Yield
Serves 4Ingredients
3 ounces bacon (about 3 slices), cut into ½-inch pieces
⅓ cup chopped pecans
1 pound carrots (about 6 medium), peeled and sliced ¼ inch thick on the bias (see illustration)
½ teaspoon table salt
3 tablespoons light brown sugar
½ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
3 ounces bacon (about 3 slices), cut into ½-inch pieces
⅓ cup chopped pecans
1 pound carrots (about 6 medium), peeled and sliced ¼ inch thick on the bias (see illustration)
½ teaspoon table salt
3 tablespoons light brown sugar
½ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
3 ounces bacon (about 3 slices), cut into ½-inch pieces
⅓ cup chopped pecans
1 pound carrots (about 6 medium), peeled and sliced ¼ inch thick on the bias (see illustration)
½ teaspoon table salt
3 tablespoons light brown sugar
½ cup low-sodium chicken broth
½ teaspoon minced fresh thyme leaves
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Instructions
- Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 tablespoon of the bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.
- Add the carrots, salt, 1 tablespoon of the brown sugar, the chicken broth, and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon and pecans on top and serve immediately.
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