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Thelma Keller’s Gourmet Carrots

Course Side Dish
Servings 5


  • 6 med. size carrots
  • 1 sm. onion
  • 2 T. butter
  • 1/2 lb. Bacon
  • 2 T. Brown sugar


  • Peel and slice carrots. Cook in salted water until done.
  • Fry bacon until crisp. Remove from skillet and crumble.
  • Chop onion. Saute’ in butter until clear. Do not drain.
  • Drain carrots.
  • Add carrots, bacon and brown sugar to sautéed onion.
  • Stir thoroughly to dissolve brown sugar.