Sweet Cheeks' Chuck Wagon Carrots

My Grandma has made these carrots for as long as I can remember. I'm obsessed with them. My husband and kids are obsessed too. I can honestly say, we eat this at least once a week. 

When I wanted to make this recipe a while back, I asked my Sweet Cheeks, (Yes, that is what I call her instead of Grandmom), how she made them. They're actually very simple. She also said it was ok for me to share this on my page. 

She doesn't actually have a set recipe with measurements. Hmm, I wonder who I get *that* from?? So, when I made them tonight, I took notice to the amounts.

Chuck Wagon Carrots:

2 lbs organic carrots, cut into rounds

1 small yellow onion cut into small pieces - Cheeks uses green onion/scallions sometimes. I've yet to try that.

6 pieces of bacon, cooked, crumbled. - I used Turkey Bacon tonight, and made it in the microwave. I'm not sure why, but Turkey Bacon comes out better in there than on the stove.

1-2 Tablespoons of brown sugar, packed

2 Tablespoons butter - I used Earth Balance today.

Directions:

After I peeled and cut the carrots, I put them in a pot of water (just enough to cover them) and boiled them until I felt they were done. Not too soft/mushy, but not too crunchy. Just right, Goldilocks. When they reached my standard, I drained the water and left the carrots in the strainer.

Putting the pot back onto the stove, I kept the heat at about a 5-6, (I have an electric stove). I added the butter and onion. After about 5-10 minutes, the onion was cooked down and softened just enough. That's when I added the brown sugar and carrots back into the pot. 

I made sure to mix everything well to ensure the brown sugar was melting down and coating every carrot. Once that was done, I added the bacon at the last minute. Tossed and threw into a serving bowl. 

I swear, you'll never want to eat carrots any other way again. There's something about the mild taste of the carrots, the sweetness of the brown sugar and onion, all topped off with the saltiness and crunch of the bacon that makes this a perfect side dish. I could eat it alone, actually.