carrots with bacon, rosemary and honey

20 Jun

In my ideal world, Sundays revolve around the preparation of a huge meal, preferably consumed outdoors in the leisurely company of family. This Sunday got me feeling particularly sentimental, today being Father’s Day. “Everyone else” (at least according to my Facebook news feed) was busy having the ‘best father’s day, ever’ prancing about in parks and on serene shorelines. For the rest of us, there’s comfort in a great Sunday supper of a perfectly cooked steak with dressed-up side of carrots.

carrots with bacon, rosemary and honey
a brilliant sidedish adapted from Epicurious

* 2 slices bacon, diced
* 1 tablespoon extra-virgin olive oil
* 1 pound carrots (about 4 large), peeled, cut into diagonal chunks
* Coarse kosher salt
* 1 tablespoon butter
* 1/2 tablespoon chopped fresh rosemary
* 1 tablespoon honey

Heat oil in large skillet over medium-high heat. Add bacon until almost browned. Add carrots. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

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