Glazed Carrots With Bacon & Pecans

Ingredients

• 3 ounces bacon, cut into 1/2-inch pieces (about 3 slices)
• 1/3 cup chopped pecans
• 1 lb carrot, peeled and sliced 1/4 inch thick on the bias (about 6 medium)
• 1/2 teaspoon table salt
• 3 tablespoons light brown sugar
• 1/2 cup low sodium chicken broth
• 1/2 teaspoon minced fresh thyme leave
• 1 tablespoon unsalted butter, cut into 4 pieces
• 1 teaspoon lemon  lemon, juice of
• ground black pepper

Directions

1. 1

   . Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer the 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.

2. 2

   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, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.

3. 3

   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 and serve immediately.