Growing up one of my favorite dishes on the holiday table were what my dad simply called “sweet carrots”, essentially baby carrots that have been simmered in sugar and butter all day long. Because everything you’ve heard about southerners and vegetables is based in some amount of truth.

This year I gave the traditional Rosemond sweet carrots a bit of a makeover, adding bacon, brown sugar, and brown butter. Still sweet and absolutely delectable these carrots are now also little bit smoky and a little bit savory. I also grabbed a selection of the most beautiful colored carrots at the grocery store, so they were also a little bit stunning.

Brown Butter Sweet Carrots

a dozen rainbow carrots

1/2 lb bacon

1/2 stick butter

1/4 cup brown sugar

Pinch of salt

Pinch of red pepper flakes

Chop your bacon and add it to a skillet, along with the butter. Cook, stirring frequently, over medium-low heat until bacon has browned slightly, about 10 minutes.

While your bacon is cooking clean and chop your carrots into 1/2″ slices. Add to skillet, along with brown sugar, salt, and red pepper flakes. Stir well to coat the carrots and allow to simmer, stirring frequently, for 45 minutes. The carrots should be soft but not mushy. Serve immediately.