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Maple Bacon Carrots

Maple bacon carrots are roasted until tender and caramelized, then finished with crispy bacon bits and flaky sea salt. The oven caramelizes the maple-butter glaze for a glossy coating that clings to every carrot half.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Baby carrots
  • 2 lb baby carrots or whole carrots Peeled and halved.
Bacon
  • 6 strips bacon 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 Fresh thyme leaves.
  • 0.25 tsp black pepper
  • 1 flaky sea salt for serving For finishing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and crisp the bacon
  1. Preheat the oven to 400°F. Cook the bacon in a skillet until crispy, then remove and drain, leaving about 1 tablespoon bacon fat in the skillet.
Make the maple glaze
  1. Whisk the pure maple syrup, melted unsalted butter, brown sugar, Dijon mustard, fresh thyme, and black pepper until smooth and combined.
Roast the carrots
  1. Toss the peeled and halved baby carrots in the maple mixture until evenly coated, then spread them on a sheet pan in a single layer.
  2. Roast for 25-30 minutes at 400°F, tossing halfway, until the carrots are caramelized and tender.
Finish and serve
  1. Scatter the crispy bacon bits over the roasted carrots. Finish with flaky sea salt and serve while hot.

Notes

For the best caramelization, spread the carrots with space between pieces so they roast instead of steam. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on a sheet pan in a 375°F oven for 8-10 minutes. Freezing isn’t recommended because the glaze and bacon texture can soften. For a dairy-free option, swap the unsalted butter for an equal amount of olive oil or vegan butter.