4slicesuncured bacon(sugar-free for whole30 and paleo)
1teaspoonHerbs de Provence(or herbs of your choosing)
¼teaspoonground black pepper
¼cupchopped Italian parsley
sea salt(to taste)
Instructions
Shred the carrots using a box grater or a food processor and place them in a bowl. Set aside.
Chop the bacon and fry it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon or spatula and place it in a small bowl.
Add the shredded carrots to the skillet and toss to combine with the bacon grease. Cover the skillet with a lid and cook for 3 minutes.
Stir in the Herbs de Provence and pepper.
Replace the lid on the skillet and cook for 2 to 3 minutes longer, until the carrots are tender.
Remove from heat and stir in the parsley and cooked bacon. Adjust the seasonings as needed and serve.
Notes
Herbs de Provence is my go to herb combination, but you can use whatever herbs that you like.
I used standard, uncured bacon in this recipe.
You should have approximately 2 tablespoons of bacon fat left in the skillet. If you are using a lean bacon, you may need to add additional oil or butter to the pan.