A delightful side dish featuring tender carrots glazed with a sweet and savory sauce, complemented by crispy bacon and fresh green onions.
Peel and slice the carrots into even rounds.
Uniform slices ensure even cooking.
Place the carrots in a 2-quart saucepan and add enough water to cover them.
Using cold water helps the carrots cook evenly.
Bring the water to a boil over high heat.
Cover the saucepan to speed up the boiling process.
Reduce the heat to medium and cook the carrots until tender, about 8-10 minutes.
Test the carrots with a fork; they should be tender but not mushy.
Drain the carrots and return them to the saucepan.
Shake the colander gently to remove excess water.
In a skillet, cook the bacon over medium heat until crispy, then crumble it.
Place cooked bacon on paper towels to absorb excess grease.
Add butter, brown sugar, salt, and pepper to the carrots in the saucepan.
Stir continuously to ensure the glaze coats the carrots evenly.
Cook over medium heat, stirring occasionally, until the glaze is thickened and the carrots are heated through, about 5 minutes.
Keep an eye on the glaze to prevent it from burning.
Garnish the glazed carrots with crumbled bacon and chopped green onions before serving.
Serve immediately for the best flavor and texture.
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