Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!
Canned veggies are great… all it takes is a little imagination,and maybe… bacon.
- 2 tbsp butter
- 1 can whole kernel corn
- 1 can sliced carrots
- 1 tablespoon honey, plus more for drizzling
- juice of half a lemon
- pinch salt
- tsp black pepper
- 1/4 cup or less crumbled bacon
Preheat oven to 350°
Start by draining the veggies really good. No need to rinse them unless you want to.
In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.
Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.
Remove them the heat and again, gently fold the honey mixture into them.
Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.
Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.
Return to the oven for another 10 minutes.