Sweet, savory carrots

I am not the world’s best vegetable eater. I know this about myself, but I also know they’re, you know, vegetables; I need to find ways to make them taste good to me.

And friends? I have found the way with carrots. I am in LOVE with these. I’ve eaten them with lunch every day this week. This is HUGE.

I started with bacon, because so many good things start with bacon. I fried it up in a pan, then added some carrots (I used baby carrots because I had them; any kind will do). I poured in some chicken broth I had in the freezer and let them simmer a long time, because I’m Southern and I like my vegetables cooked a long time. I salted them and they were really good, but could maybe use something else, so I was digging around the fridge looking for inspiration and I found it: apricot preserves. Seriously, one tablespoon simmered in with the chicken broth and they were heaven on a plate. Please try it and let me know what you think!

Sweet, savory carrots

Ingredients

  • two slices bacon
  • half pound carrots, cut however you like them
  • 2 cups chicken broth
  • salt, to taste
  • 1 Tbsp. apricot preserves

Instructions

  1. In a shallow pan, fry the bacon till crispy, then add in carrots, chicken broth, and salt; simmer, covered, till the carrots are as soft as you like them
  2. Add in apricot preserves and simmer with the lid off, stirring periodically, till preserves are all melted in and sauce is slightly thickened
  3. Serve with a little sauce spooned over the top (these are awesome served over rice so the rice can soak up a little sauce as well)
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