Glazed Carrots With Bacon And Pecans - cooking recipe

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, divided
1/2 cup low sodium chicken broth
1/2 teaspoon fresh thyme leave, minced
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice
ground black pepper

Preparation

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.