Roasted Bacon with Carrot

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes cleanup effortless.

2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, minced garlic, salt, and black pepper until well combined.

   Tip: Make the glaze ahead of time if you prefer to prep in stages.

3. 3

   Arrange carrot batons on the prepared baking sheet in a single layer. Drizzle with olive oil and toss until evenly coated. Spread them out again in a single layer.

   Tip: Spreading carrots in one layer ensures even roasting and caramelization.

4. 4

   Roast carrots in the preheated oven for 15 minutes until they begin to soften and edges start to brown.

   Tip: Don't skip this step—partial roasting ensures tender carrots.

5. 5

   While carrots roast, arrange bacon pieces on a separate baking sheet lined with parchment paper.

   Tip: Use a separate sheet to prevent bacon grease from dripping onto carrots.

6. 6

   Place bacon in the oven alongside the carrots and bake for 12-15 minutes until bacon is crispy and browned.

   Tip: Check bacon at the 12-minute mark to avoid overcooking based on your oven's heat distribution.

7. 7

   Remove both baking sheets from the oven. Transfer bacon pieces to a paper towel-lined plate to drain excess grease.

   Tip: Draining bacon on paper towels keeps it crispy rather than greasy.

8. 8

   Return carrots to the oven alone for 5 minutes. Remove, then transfer to a serving bowl and immediately pour the maple-Dijon glaze over warm carrots. Toss gently to coat.

   Tip: Glazing hot carrots helps them absorb the flavors better.

9. 9

   Top the glazed carrots with the cooled bacon pieces and sprinkle fresh thyme over the entire dish. Serve warm or at room temperature.

   Tip: Adding bacon at the end keeps it crispy rather than becoming chewy from the glaze.