Maple Bacon Carrots

Take carrots from basic to crave-worthy by wrapping them in crispy bacon and giving them a glossy maple coating. The sweet and salty combo makes these hard to resist, no one will be able to stop at one.

I made these maple bacon carrots for Thanksgiving because I wanted something out of the ordinary, not the same old glazed ones. By the time the turkey was ready, these carrots were long gone. Now everyone asks for them every time we gather.

Delicious Ingredients

• Pure maple syrup: Real maple syrup gives you that deep flavor and gets bubbly and golden—don’t bother with pancake syrup
• Thin sliced bacon: Go for the thinnest pack you can find, the bacon hugs the carrots and crisps up just right
• Carrots: Look for skinny, bright orange carrots with a firm snap, ideally about half an inch thick or smaller so they come out tender and pretty

Step-by-Step Directions

Last Oven Blast:

Slide the pan back in and keep baking for another 8-10 minutes. You’re looking for glossy caramelized bacon and carrots you can poke with a fork but that still have a little bite.

Get That Maple On:

Take the tray out and brush maple syrup over every inch of the bacon-wrapped carrots. Make sure you coat them all over for the best shine and flavor.

Start Baking:

Put them in the oven for about 25 minutes. Check around 20 minutes if your carrots are skinny—they might be ready sooner. You want bacon starting to crispy up and carrots that have softened a bit.

Oven Preheat:

Crank the oven to 400°F and wait until it’s REALLY hot before you start roasting. That makes your bacon crunch and helps your carrots get soft and sweet.

Baking Set Up:

Lay a wire rack atop your pan so airflow gets all around, which means crispier bacon and no soggy bottoms from sitting in the drippings.

Bacon-Wrap Prep:

Peel your carrots all over. Start wrapping each one with bacon from the thick end going to the skinny tip. Don’t overlap the slices or the bacon won’t crisp up as much.

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My grandma showed me how to wrap veggies in bacon a long while ago. I decided to try it with maple syrup—now it’s got both sweetness and an awesome sticky glaze. Whenever I whip these up, I remember her tiny kitchen and us cooking together.

Prep in Advance

Wrap your carrots with bacon up to a whole day early, keep them covered and cold in the fridge. Let them warm up on the counter for about 20 minutes before baking. Leftovers that have already had the initial bake? Reheat them at 350°F for five to eight minutes to get that bacon crisp again.

How to Pick Your Veggies

Even though the instructions say carrots less than half an inch thick, you can switch it up. If you’ve only got the bigger kind, toss them in boiling water for three or four minutes first so they bake up nice and soft later. Baby carrots could work but the look and bite isn’t as good. Rainbow carrots turn out especially eye-catching for special occasions too.

Ways to Switch Up the Flavor

The classic sweet and salty is always a hit, but you can mix things up easily. Try brushing the carrots with honey and hitting them with a dusting of crushed red pepper before wrapping for a spark of heat. Or dab on brown sugar and cinnamon for a dessert-like finish. A scatter of fresh rosemary or thyme at the end brings a burst of color and fresh aroma that really makes these pop.

How to Serve Them Up

These bacon-maple carrots shine next to roasted turkey, pork tenderloin, or a juicy ham. Pile them up family style or arrange them on plates for a fancier vibe. For holidays, line them in a round on a platter, tuck in some fresh herbs in the middle, and you’ve got a showpiece before anyone even digs in.

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Frequently Asked Questions

→ Could thick bacon work in place of thin?

Thin bacon cooks through before your carrots get too soft. Thick-cut sometimes stays chewy, unless you give it a head start in the pan before using on the carrots.

→ What keeps bacon wrapped around the carrot?

Start at the fat end and overlap the bacon a bit as you go. The bacon grabs tighter as it bakes, helping it keep its hold.

→ Can you prep these bacon carrots earlier?

Yep! You can get them wrapped up to a day ahead, stash in the fridge, then add the maple and bake when you're ready to eat.

→ Any serving ideas for maple bacon carrots?

Try them with roast turkey, chicken, or ham. They’re also good with mashed potatoes and some greens to round out your plate.

→ If I don't have maple syrup, what else can I use?

Honey or a scoop of brown sugar works nearly the same. The taste will shift a little but stays nicely sweet.

→ How do you reheat bacon-wrapped carrots?

Pop them back in a hot oven (around 375°F) for 10 minutes until toasty. Microwaves can make the bacon soggy, so go for the oven if you can.