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Maple Bacon Carrots

Maple bacon carrots are roasted until caramelized and tender, then finished with crispy bacon bits and flaky sea salt. Whole baby or halved carrots get a glossy maple-Dijon glaze during roasting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb baby carrots or whole carrots, peeled and halved
Bacon
  • 6 bacon strips, diced
Maple glaze
  • 3 tbsp pure maple syrup
  • 2 tbsp unsalted butter melted
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 0.5 tsp fresh thyme
  • 0.25 tsp black pepper
Serving
  • 0.5 tsp flaky sea salt for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and crisp the bacon
  1. Preheat the oven to 400°F. Heat a cast iron skillet over medium heat and cook the diced bacon until crispy, about 6-10 minutes, then remove to a drain and leave 1 tablespoon fat in the pan.
Make the maple-Dijon glaze
  1. In the same pan, whisk together the pure maple syrup, melted butter, brown sugar, Dijon mustard, fresh thyme, and black pepper until smooth and glossy, about 1 minute.
Roast the carrots
  1. Toss the halved baby carrots in the maple mixture until evenly coated, then spread them in a single layer on a sheet pan.
  2. Roast for 25-30 minutes at 400°F, tossing halfway, until caramelized and tender, with the carrots turning deep amber and starting to blister.
Finish and serve
  1. Scatter the crispy bacon bits over the roasted carrots immediately, then finish with flaky sea salt for contrast and sparkle.

Notes

Pro tip: keep the carrots in a single layer so the edges caramelize instead of steaming. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 375°F for 8-12 minutes to re-crisp the bacon bits. Freezing is not recommended because the carrots can soften and lose texture. For a dietary swap, use turkey bacon in the same amount for a lighter option.