Roasted Bacon with Carrot
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
When I discovered this recipe, I was amazed at how simply bacon and carrots transform into something truly special. The maple syrup and balsamic vinegar create this gorgeous glaze that caramelizes beautifully in the oven, while carrots become wonderfully tender and sweet. What I love most is that everything roasts together in one pan, making cleanup a breeze. Plus, carrots are packed with beta carotene, which is fantastic for your eyes and overall health. In just fifty minutes from start to finish, you'll have an elegant side dish that tastes way more complicated than it actually is.
Ella x
Ingredients
- 12bacon strips(cut in half crosswise)
- ¾ kgcarrots(peeled and cut into 3-inch batons)
- 3 tablespoonspure maple syrup
- 1½ tablespoonsdijon mustard
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsolive oil
- 1 tablespoonfresh thyme(chopped)
- 3garlic cloves(minced)
- ½ teaspoonblack pepper
- ¾ teaspoonsea salt
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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