Ingredients:
- 1 lb (about 8-10) medium carrots, peeled
- 6 slices bacon, chopped
- ¼ cup pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh thyme (optional)
Directions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a skillet over medium heat, cook the chopped bacon until crispy. Transfer to a plate lined with paper towels. Reserve the bacon fat.
- In a large bowl, whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Add the peeled carrots to the bowl and toss until well coated. Drizzle in 1 tablespoon of the reserved bacon fat for added flavor.
- Spread the carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway, until tender and caramelized.
- Remove from the oven, sprinkle with crispy bacon bits, and, if desired, garnish with fresh thyme. Serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 180 kcal per serving | Servings: 4
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