Baked Carrots
3 cups sliced or baby carrots
4 slices bacon
2 to 2-1/2 Tbs unsalted butter, melted
3 Tbs brown sugar
3 Tbs onion, minced
1/2 tsp dill
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 350°F.
In a medium saucepan, cover carrots with water and cook until al dente. Drain well and set aside.
Meanwhile, chop bacon into 1/2-inch pieces. Cook the bacon in the saucepan you cooked the carrots in until crisp. Remove from the pan, reserving the rendered bacon fat.
Add enough unsalted butter to the bacon fat to equal 3 Tbs total. Sauté onions in the butter/bacon fat combination until tender. Add the remaining ingredients, cooked bacon and carrots to the pan and toss to combine.
Pour all into an oven-proof baking dish and bake for 25 minutes.
4 slices bacon
2 to 2-1/2 Tbs unsalted butter, melted
3 Tbs brown sugar
3 Tbs onion, minced
1/2 tsp dill
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 350°F.
In a medium saucepan, cover carrots with water and cook until al dente. Drain well and set aside.
Meanwhile, chop bacon into 1/2-inch pieces. Cook the bacon in the saucepan you cooked the carrots in until crisp. Remove from the pan, reserving the rendered bacon fat.
Add enough unsalted butter to the bacon fat to equal 3 Tbs total. Sauté onions in the butter/bacon fat combination until tender. Add the remaining ingredients, cooked bacon and carrots to the pan and toss to combine.
Pour all into an oven-proof baking dish and bake for 25 minutes.
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