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Roasted Carrots and Bacon

Scott Phillips

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.


  • 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


  • 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.


Rate or Review

Reviews (4 reviews)

  • Krispie | 03/19/2017

    This 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.

  • 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.

  • User avater
    Pielove | 01/20/2015

    Easy and delicious-- I mixed in a few parsnips, which were even yummier than the carrots.

  • 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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