Glazed Carrots with Bacon and Pecans

I highly recommend these. They were fantastic. While certainly not the healthiest carrots on earth, they're a delicious fall treat. This carrot side dish recipe comes together quickly and adds warm flavour to any fall menu.

3 oz bacon, cut into ½" pieces (~ 3 slices)
⅓ cup pecans, chopped
1 lb carrots, peeled and sliced ¼" thick on the bias (~ 6 medium)
½ tsp. sea salt
3 Tbsp. light brown sugar
½ cup chicken broth
½ tsp. fresh thyme leaves, minced
1 Tbsp. butter, cut into 4 pieces
2 tsp. lemon juice, freshly squeezed (from 1 lemon)

Cook the bacon in a 12" nonstick skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Remove all but 1 Tbsp. of the bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

Add the carrots, salt, 1 Tbsp. of the brown sugar, the chicken broth and thyme to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 Tbsp., 1-2 minutes.

Add the butter and remaining 2 Tbsp. brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender, 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 and serve immediately.

Makes 4 servings.