Crunchy-Topped Roasted Carrots and Onions

[rtebalt]

Carrots and onion are pre-cooked then topped with brown sugar, chili powder, bacon & pecans and baked in a casserole

5 slices bacon
1 medium onion, diced 1/2 inch
2 pounds carrots, cut into sticks about 2 inches x 1/2 inches
1/4 cup turbinado or light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 cup chopped pecans

In large skillet, cook bacon until crisp then crumble and set aside. Discard all but 2 tablespoons bacon fat from skillet. Add onion to skillet and cook over medium heat until tender-crisp, about 5 minutes. Meanwhile, cook carrots 10 minutes in water to cover. Drain and add to skillet contents. Toss to mix well. Preheat oven to 400 degrees. Scrape skillet contents into shallow 1 1/2-quart baking dish. In small bowl blend sugar, chili powder and salt. Sprinkle evenly over carrots and bake 15 minutes. Mix bacon crumbles and pecans in same small bowl. Sprinkle over carrots and return dish to oven. Bake 5 more minutes.

Notes: This is a tasty variation on a familiar vegetable. The carrots are slightly sweet, but have a little kick from the chili powder. The bright color adds to the pleasure of a holiday dinner.

Number of Servings: 8

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