Cut tops off carrots. Coarsely chop enough tops to measure 2 Tbsp.; reserve for later use. Peel carrots; cook in boiling water in Dutch oven 5 to 10 min. or until crisp-tender. Drain carrots, reserving 1/2 cup cooking water.
Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings. Wipe skillet with paper towel.
Bring reserved cooking water and orange juice just to boil in same skillet. Add dry gelatin mix; stir 2 min. until completely dissolved. Add reserved bacon drippings and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently. Stir in orange zest.
Transfer carrots and sauce to platter. Crumble bacon; sprinkle over carrots. Sprinkle with chopped carrot tops.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
How to Use Remaining JELL-O Gelatin Mix
Add 1/2 cup boiling water to remaining gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate until firm.
Garnish with 2 Tbsp. chopped fresh chives just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.