4 small fresh carrots, cut into 1 inch cubes
1 1/2 pounds chicken livers, cut into 1 inch cubes
1/4 teaspoon salt
2 teaspoons olive oil
1 pound bacon slices
1 medium tomato, peeled and sliced
2 tablespoons Italian seasoning
2 tablespoons dried apricots
1 cup chopped parsley
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch sheet pan.
Place carrots on both sides of the sheet pan. Spread with 2 tablespoons olive oil, leaving 1/2 inch border.
Deliver the carrots perfectly from the pan while still in the pan. Melt 2 tablespoons butter in a large skillet over medium heat. Pour the juices of 1 lemon into the skillet. Saute carrots, adding salt, olive oil, bacon slices, tomato, Italian seasoning, apricots, and parsley until tender. Transfer to the pan and cook on medium heat until bacon is crispy.
Melt 2 tablespoons