Bacon N Onion Carrots Recipes

Steps:

• In a large skillet, cook onions in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. , In a large bowl, combine the onions, carrots, salt and pepper; toss to combine. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 400° for 40-45 minutes or until tender. , Stir in syrup and butter. Sprinkle with french-fried onions and bacon. Bake, uncovered, 5 minutes longer or until fried onions are browned. Sprinkle with green onions. Serve with a slotted spoon.

Steps:

• Preheat oven to 375˚F (190˚C).
• On a cutting board, use a vegetable peeler to peel the carrot into ribbons.
• In a small bowl, mix carrot ribbons with olive oil, salt, and pepper. Toss until well coated.
• Transfer carrot ribbons to a baking sheet.
• Bake for 10-15 minutes flipping halfway through. If carrots need more crisping, turn oven down to 300˚F (150˚C) and bake for additional 5 minutes, or until desired crispiness is reached.
• Enjoy!

Steps:

• In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.

Steps:

• Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender.
• Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 2 teaspoons drippings.
• Saute onion in the drippings and stir in brown sugar and pepper until brown sugar is melted.
• Drain carrots; toss with onion mixture.
• Top with bacon.

Steps:

• Peel carrots, cut in half and slice lengthwise.
• Chop onion into small pieces.
• Cook bacon until crisp; remove and blot.
• Using all the bacon grease, add carrots, onions and seasonings.
• Mix well and cook covered on low heat for 15-20 minutes.
• Cook uncovered about 45 minutes or until lightly browned.
• Stir occasionally.
• Crumble bacon and add to carrots.

Steps:

• In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp. Add onions and carrots; saute for about 3 minutes. Add garlic; saute for 2 minutes.
• Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste. Saute, stirring, until the cabbage is tender, 10 to 15 minutes. Add butter, and stir well. Serve hot.