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Glazed Carrots and Green Beans

4 cups sliced carrots
4 cups fresh green beans, cut in 1 inch pieces (a little more than a pound)

6-8 slices of bacon
1 medium onion, chopped

¼ cup brown sugar
1/3 cup melted butter

Cook carrots and green beans in boiling water until barely tender crisp, don’t overcook, they’ll finish cooking in the oven. Drain veggies.
Add a dash of salt and pepper to season. Pour into a pretty casserole dish.

Fry bacon until crispy, crumble and set aside.
Sauté onion in the bacon drippings until soft and golden.

Mix crumbled bacon and onion into beans and carrots.
Sprinkle with brown sugar and drizzle with melted butter.

Bake at 400 degrees for 30 minutes.

Veggies will roast, butter browns, sugar caramelizes…STIR before serving.

Terri’s notes:
~ YUM, the kids will eat their veggies, grownups too!
~ Fresh green beans are key.
~ You can use the pre-cooked bacon strips-dice it up, crisp it up in the fry pan, then sauté the onions in a little butter or olive oil.
~ Prep veggies and onion mix the day before. Pour into casserole and just ‘warm’ it in the microwave before you pop it into the oven.

 

 

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