Caramelized Carrots with Bacon
For a side dish that checks all the boxes smokey, sweet, savory, and salty, serve caramelized carrots with bacon.
Servings: 6 servings
Ingredients
- 6 slices bacon about ½-lb worth
- 2 pounds medium carrots about 10 carrots, peeled and cut at an angle into ½-inch-thick ovals
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 3 tablespoons chopped fresh Italian parsley
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. (see note for alternate method) Transfer the bacon to a paper towel lined plate. When the bacon has cooled, chop into 1-inch pieces.
- Return the pan to the stove over medium-low heat, along with about 2 tablespoons worth of the bacon drippings. Add the carrots to pan. Toss to coat and season with salt and pepper. Cover with lid and continue cooking, while stirring every couple of minutes, for about 10 minutes.
- When the carrots are almost fork tender, increase heat to medium-high to brown them and continue cooking while stirring constantly. Remove from the heat and return the bacon to the pan. Sprinkle with parsley. Taste and adjust salt and pepper, if needed. Serve warm.
Notes
Alternatively, you can cook the bacon in the oven, as I often do. It's less mess on the stove and I can start it cooking while I prep the other ingredients.
Nutrition
Calories: 72kcal · Carbohydrates: 15g · Protein: 1g · Fat: 1g · Saturated Fat: 0.4g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 0.5g · Cholesterol: 1mg · Sodium: 301mg · Potassium: 495mg · Fiber: 4g · Sugar: 7g · Vitamin A: 25428IU · Vitamin C: 12mg · Calcium: 53mg · Iron: 1mg
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