1 lb. carrots
1 sm. onion, chopped
5 slices bacon
1/2 c. brown sugar
4 tbsp. butter
1 tsp. thyme
Salt and pepper to taste

Slice carrots in 1/2 inch slices; put in saucepan and cover with water; bring to a boil. Cook until firm but can be pierced with fork. Drain and set aside.

In a skillet brown bacon until crisp. Pour off bacon fat reserving 1 tablespoon. Add butter to skillet. Saute onion until golden. Add carrots saute 2 minutes. Add brown sugar, bacon, and seasonings; cook until brown sugar is melted and is starting to glaze carrots.

Serve hot. A dish even carrot haters love!