Method

Heat oven to 425 degrees.

Wash or peel carrots and cut into sticks about 3 inches long and then quartered, set aside.

Chop onion and set aside.

Fry bacon until almost crisp, remove from pan and crumble.

Toss the carrots with 2 tablespoons of the pan drippings, salt and pepper and roast for approximately 25 minutes, until tender, stirring once or twice.

Meanwhile, sauté onions in remaining pan drippings.

When the carrots are just about done, stir in the bacon and onions and roast for another 5 minutes. Just long enough to reheat.

© Catherine MacDonald