Servings: 4
In this simple side dish, salty bacon complements roasted carrots, whose sweet side is enhanced by a bit of maple syrup. They’re delicious with salmon or roast chicken.
Ingredients
- 1-1/2 lb. carrots, cut into 1-inch pieces
- 3 slices bacon cut into 1/2-inch pieces
- 1 Tbs. maple syrup
- 1 Tbs. chopped fresh parsley
- Kosher salt and freshly ground black pepper
Nutritional Information
- Calories (kcal) : 120
- Fat Calories (kcal): 25
- Fat (g): 3
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 5
- Sodium (mg): 360
- Carbohydrates (g): 20
- Fiber (g): 5
- Protein (g): 4
Preparation
- Heat the oven to 400°F. On a large rimmed baking sheet, toss the carrots with the bacon.
- Roast in the oven until the carrots are tender, about 30 minutes.
- Toss the carrots with the maple syrup and parsley, and season to taste with salt and pepper.
Ingredient Spotlight
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IN THIS RECIPECarrots
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IN THIS RECIPEBacon
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (4 reviews)
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Krispie | 03/19/2017This was a delicious and easy way to make a veggie. Everyone loved it and I barely had any leftover. I used the amount of bacon called for and it was thick cut (but not applewood or maple or anything) and I thought it was a perfect balance.
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drpatricia | 06/03/2015
This is so delicious and so simple. The first time I made it, I had thick sliced bacon and the bacon overpowered the dish. Less is more in this case.
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Pielove | 01/20/2015Easy and delicious-- I mixed in a few parsnips, which were even yummier than the carrots.
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dianak | 01/12/2015
Great option for roasted carrots. I used the so-called baby carrots (not the tiny ones, but the fatter ones); cutting them in half made prep quick and easy.
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