Chuckwagon Carrots

3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper

In 2-quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients.

Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.

Serves 4.