Zanahorias glaseadas con azúcar moreno

Ingredientes

• 4 slices bacon
• 1/4 cup chopped pecans ((30g))
• 1 pound carrots (peeled and sliced 1/4 inch thick on the bias (450g))
• 1/2 teaspoon salt
• 2 tablespoons brown sugar (divided)
• 1/2 cup chicken broth ((120ml))
• 1/2 teaspoon minced fresh thyme leaves
• 1 tablespoon unsalted butter
• 2 teaspoons lemon juice
• Freshly ground black pepper

Preparación

1. 1

   In a skillet over medium-high heat, cook bacon until crisp. Transfer to a paper towel to drain. Remove all but 1 tablespoon of the drippings from the pan.

2. 2

   Add pecans to the pan and cook until fragrant, about 2-3 minutes. Remove from skillet.

3. 3

   Add sliced carrots, 1 tbsp brown sugar, chicken broth, thyme, and salt to the skillet. Cover and bring to a boil. Let simmer stirring occasionally until the carrots are almost tender, about 4-6 minutes.

4. 4

   Uncover and increase the heat. Let simmer for 1 to 2 minutes until liquid is reduced to about 2 tbsp.

5. 5

   Add butter and remaining brown sugar. Toss with the carrots until combined. Cook for about 2-3 more minutes until carrots are completely tender.

6. 6

   Take off the heat, add lemon juice and toss to coat. Season with salt and pepper.

7. 7

   Sprinkle chopped bacon and pecans on top and serve immediately.