Glazed Carrots With Bacon And Pecans Recipes

MAPLE-GLAZED CARROTS WITH PECANS

Steps:

• In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
• Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.

GLAZED CARROTS WITH BACON AND PECANS

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
• Transfer 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 about 3 minutes.
• Transfer the pecans to the plate with the bacon.
• Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
• Bring to a boil, covered, over medium-high heat.
• Reduce heat to medium and simmer, about 5 minutes.
• Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
• Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, 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.
• Serve immediately.

GLAZED CARROTS WITH SPICY PECANS

Steps:

• Preheat the oven to 350 degrees F.
• In bowl whisk together egg white, cayenne and cumin. Add pecans and toss to coat.
• Transfer to rimmed baking sheet and bake for 10 to 12 minutes. Set aside to cool. Once cooled, chop into smaller pieces.
• Heat skillet over medium heat and add butter, brown sugar, rosemary, and drained carrots. Add 1/4 cup of water to carrots. Cover and simmer for 8 minutes.
• Season carrots with salt and pepper and cook for another 5 minutes.
• Put carrots in bowl with pecans and toss to combine.

GLAZED CARROTS WITH BACON

Steps:

• Boil carrots for about 15 minutes or until tender.
• Drain and set aside.
• Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
• Saute onions in the pan with the drippings until clear.
• Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
• Place in serving dish and sprinkle with bacon.
• Prep and cooking times are estimated.