Go Back

Maple Bacon Carrots

Maple bacon carrots with oven-roasted, caramelized baby carrots are coated in a glossy maple-Dijon glaze and finished with crispy bacon bits. Roast at 400°F until tender, then top with flaky sea salt for sweet-salty crunch.
Print Recipe Pin Recipe
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
  • 1 Flaky sea salt for serving
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
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook bacon and build glaze
  1. Preheat the oven to 400°F, then cook the diced bacon in a skillet until crispy, 6-10 minutes. Remove bacon and drain, leaving 1 tablespoon bacon fat in the skillet.
  2. In a bowl, whisk together the pure maple syrup, melted unsalted butter, brown sugar, Dijon mustard, fresh thyme, and black pepper until smooth.
Roast the carrots
  1. Toss the halved peeled carrots in the maple mixture until evenly coated, then spread them in a single layer on a baking sheet. Roast at 400°F for 25-30 minutes, tossing halfway, until caramelized and tender.
Finish
  1. Scatter the crispy bacon bits over the roasted carrots and finish with flaky sea salt to serve.

Notes

For the most even caramelization, keep carrots in a single layer on the sheet pan and toss halfway through roasting so all sides get glaze. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm in a 350°F oven or skillet until hot. Freeze is not recommended because the carrots can soften after thawing. For a lower-fat option, use turkey bacon, keeping the same glaze ratios.