Pan-Roasted Carrots with Bacon

I can even make carrots decadent! This recipe comes from Fine Cooking; I used the multi-colored carrots from Trader Joe’s but any carrots will work.

1 1/2 lbs carrots
1 parsnip (that hated white thing that looks like a carrot)
2 shallots, chopped or cut into wedges
2 slices bacon, snipped into small pieces with scissors
1 T orange juice
2 t red wine vinegar
2 t honey

Heat the oil in a large non-stick skillet over medium high heat; add the carrots, parsnip, shallots and bacon along with 1 t salt and some freshly ground pepper. Partially cover and cook, stirring occasionally, about 12 minutes. Uncover and lower the heat a bit. Stir the vegetables and try to have them in a single layer across the pan (as best you can). Brown for another 12-16 minutes. Remove from heat and add the juice, vinegar and honey. The recipe calls for fresh thyme which I don’t like and never have but if you like it, add that at the end as well.

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