Brown Sugar Glazed Carrots with Bacon and Pecans are so flavorful and easy to make! This easy side dish would be a delicious addition to your dinner table that everyone will love.
Glazed Carrots are one of my favorite side dishes! I love the sweet taste and how easy they are to make from scratch even if you’re not a pro in the kitchen. Glazed with brown sugar and sprinkled with crispy bacon and toasted pecans these carrots are bursting with flavor and bring a new spin to a dinnertime staple.
These carrots are extra flavorful because they are made with bacon drippings. This adds so much flavor and takes simple carrots to a whole new level of deliciousness!
With so many holidays right around the corner, this easy vegetable side dish would be a delicious and colorful addition to your dinner table. It’s always a hit in our house!
Tips and Tricks for how to make glazed carrots with brown sugar
Making glazed carrots is super easy! Glazing the carrots enhances the sweet flavor of the carrots without losing the bright color. This method takes about 30 minutes from start to finish.
What does “cut on the bias” mean?
Cutting on the bias means to slice it not straight across but at a 45-degree angle. This creates longer, oval-shaped pieces and makes for a more elegant presentation.
Can glazed carrots be made ahead?
I think glazed carrots taste best on the day they are prepared but you can make this recipe one day ahead. Because you’ll reheat the carrots the next day you don’t want to cook them all the way through in step 5 because they could become mushy when reheating. Let the glazed carrots cool completely and store them in a glass or plastic container covered with a lid or plastic wrap in the fridge. Store the toasted pecans and bacon in a separate container.
How to reheat glazed carrots?
To reheat the glazed carrots, gently reheat them on the stove for the best flavor. Add a little bit of butter to the pan before adding the carrots and heat them over medium heat until warmed through. Toss with pecans and bacon just before serving.
Looking for more side dish recipes?
- Parmesan Oven Roasted Green Beans
- Greek-Style Boiled Potatoes
- Sauerkraut Mashed Potato Casserole
- Pumpkin Dinner Rolls
Tools used for Making this Glazed Carrot Recipe
Cast-Iron Skillet: I love this skillet! It’s probably my most used one, it’s oven-safe, super affordable and lasts forever.
Chef’s Knife: I love this knife. My husband bought it for my birthday a few years ago and it’s still sharp and cuts everything. This knife has a great size and will make slicing, dicing, and chopping so easy and effortless.
Glass Containers: I prefer to use glass containers for storing food in the fridge.
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Brown Sugar Glazed Carrots Recipe
- 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
- 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.
- Add pecans to the pan and cook until fragrant, about 2-3 minutes. Remove from skillet.
- 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.
- Uncover and increase the heat. Let simmer for 1 to 2 minutes until liquid is reduced to about 2 tbsp.
- Add butter and remaining brown sugar. Toss with the carrots until combined. Cook for about 2-3 more minutes until carrots are completely tender.
- Take off the heat, add lemon juice and toss to coat. Season with salt and pepper.
- Sprinkle chopped bacon and pecans on top and serve immediately.
Recipe adapted from The New Best Recipe by Cook’s Illustrated
Justine Howell says
Oldest daughter is obsessed with these!
Jennifer Banz says
I am a big fan of glazed carrots. I will be trying this recipe out soon!