Maple Bacon Carrots

Maple bacon carrots with oven-roasted caramelized baby carrots are glazed in a maple-butter Dijon sauce and finished with crisp bacon bits. Roast at 400°F until tender and glossy, tossing halfway for even caramelization.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Carrots and bacon

2 lb baby carrots Use whole baby carrots, peeled and halved if needed.
6 bacon Diced bacon strips.
3 tbsp pure maple syrup
2 tbsp unsalted butter Melted.
1 tbsp brown sugar
1 tsp Dijon mustard
0.5 tsp fresh thyme Chopped.
0.25 tsp black pepper
0.25 tsp flaky sea salt For serving, to taste.

Equipment

1 sheet pan
1 cast iron skillet

Method

Roast and glaze

Preheat the oven to 400°F. Arrange a sheet pan so it can heat while you cook the bacon.
Cook the diced bacon in a cast iron skillet until crispy, 6-10 minutes. Remove and drain on a paper towel, leaving 1 tablespoon bacon fat in the skillet.
Whisk the maple syrup, melted butter, brown sugar, Dijon mustard, fresh thyme, and black pepper in the skillet with the bacon fat. Whisk until smooth and glossy.
Toss the halved baby carrots in the maple mixture until evenly coated. Spread the carrots into a single layer on the hot sheet pan.
Roast at 400°F for 25-30 minutes, tossing halfway. Roast until caramelized and tender when pierced with a fork.
Scatter the crispy bacon bits over the roasted carrots. Finish with flaky sea salt to taste and serve immediately.

Notes

For best caramelization, spread carrots in a single layer and toss halfway so the glaze reduces evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on a sheet pan at 400°F for 8-12 minutes. Freeze is not recommended because carrots can soften after thawing. For a lower-sodium option, use reduced-sodium bacon and decrease the flaky sea salt at the end.