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Onion-Bacon Baby Carrots Recipe

Photo by: Taste of Home

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I came up with this side dish for Thanksgiving, and it was a big hit. Now it has a place at our holiday table as well as impromptu get-togethers with family and friends. —Diana Morrison Poole, Rock Hill, South Carolina

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8 Servings
Prep: 35 min. Bake: 45 min.

Ingredients

2 large sweet onions, sliced
1 tablespoon Crisco® Light Olive Oil or Canola Oil
2 pounds fresh baby carrots, halved lengthwise
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup maple syrup
2 tablespoons butter
1/2 cup french-fried onions
8 bacon strips, cooked and crumbled
1/4 cup chopped green onions

Directions

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. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 180 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 546 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.

Onion-Bacon Baby Carrots published in Taste of Home August/September 2005, p 27

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