Bacon-Wrapped Carrots (Easy Holiday Side Dish)

These Bacon-Wrapped Carrots are an easy, delicious side dish that turns simple carrots into something everyone will want to eat. Tender roasted carrots are wrapped in crispy bacon, brushed with a sweet maple-thyme glaze, and roasted until caramelized and golden.

With just a handful of ingredients and minimal prep, these bacon-wrapped carrots are an easy side dish for Thanksgiving, Christmas, Easter, Sunday dinner, or any time you’re serving a crowd. And because the carrots roast right on a sheet pan with a wire rack, there’s no complicated cooking involved.

Why You’ll Love This Recipe

Easy to make: You only need a few simple ingredients and one sheet pan to make this impressive side dish.

Sweet and savory: The salty, crispy bacon pairs perfectly with the sweetness of maple syrup and naturally sweet roasted carrots.

Perfect for holidays: These carrots are simple enough for a weeknight but special enough for Thanksgiving, Christmas, Easter, or a dinner party.

– Lyuda

Ingredients for the Bacon-Wrapped Carrots

• Carrots: Use thin carrots that are approximately ½-inch thick. Thinner carrots cook faster and become tender while the bacon gets crisp. If your carrots are thicker, they’ll likely need additional roasting time. For another carrot recipe, try my Honey Roasted Carrots with Whipped Feta.
• Bacon: Use thin-cut bacon for this recipe. Thin bacon wraps more easily around the carrots and has a better chance of becoming crisp by the time the carrots are tender.
• Maple Syrup: Pure maple syrup adds a little sweetness and helps the bacon and carrots caramelize during the final stage of roasting.
• Fresh Thyme: Fresh thyme adds a subtle savory, earthy flavor that balances the sweetness of the maple syrup.
• Flaky Sea Salt: Bacon is already salty, so you may not need additional salt. Taste the finished carrots before seasoning.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add garlic: Add a small amount of garlic powder to the maple-thyme glaze for a sweet and savory flavor.
• Use rosemary: Swap the fresh thyme for finely chopped fresh rosemary.
• Add a little heat: Add a pinch of cayenne pepper or red pepper flakes to the maple glaze for a sweet-and-spicy version.
• Use honey: Honey can be used in place of maple syrup if that’s what you have on hand.

How to Make Bacon-Wrapped Carrots

1. Prepare the Oven and Baking Sheet

Preheat your oven to 400°F.

Line a sheet pan with parchment paper and place a wire rack on top. The rack allows the bacon grease to drip away from the carrots as they roast, helping the bacon crisp.

2. Wrap the Carrots in Bacon

Peel the carrots and make sure they’re approximately ½-inch thick.

Starting at the top of each carrot, wrap one slice of thin-cut bacon around the carrot, keeping the bacon from overlapping as much as possible.

Place the bacon-wrapped carrots on the wire rack with the seam side down.

3. Start Roasting

Roast the bacon wrapped carrots for 30 minutes, flipping them halfway through the cooking time.

While the carrots roast, combine the maple syrup and chopped fresh thyme in a small bowl.

4. Add the Maple-Thyme Glaze

After 30 minutes, remove the carrots from the oven and brush them generously with the maple syrup and thyme mixture.

Return the carrots to the oven and continue roasting for another 15–20 minutes, or until the carrots are tender and the bacon is crisp to your liking.

The exact cooking time will depend on the thickness of your carrots and the bacon you’re using.

5. Broil for Extra Crispy Bacon

For extra crispy bacon, broil the carrots for the final 1–2 minutes.

Watch them closely while broiling because the maple syrup can caramelize quickly and the bacon can burn.

6. Season and Serve

Remove the carrots from the oven and let them cool for a few minutes.

Because bacon is naturally salty, taste the carrots before adding additional seasoning. If needed, finish with a small amount of flaky sea salt.

If you are looking for more holiday dishes, check out my 5-Minute Boursin and Cranberry Pistachio Dip or Ham and Cheese Croissant Bake.

Expert Tips for the Best Bacon-Wrapped Carrots

• Choose thin carrots. Carrots that are around ½-inch thick are ideal because they cook more quickly and evenly.
• Use thin-cut bacon. Thick-cut bacon takes longer to crisp and may require additional cooking time.
• Don’t overlap the bacon. Wrapping the bacon in a single layer helps it cook more evenly and become crisp.
• Use a wire rack. Placing the carrots on a rack keeps them elevated above the sheet pan and allows excess bacon grease to drip away.
• Watch the final glaze carefully. Maple syrup can burn quickly under the broiler, so don’t walk away during the final 1–2 minutes.
• Adjust the cooking time as needed. If your carrots are thicker than ½ inch, they may need additional time before they’re tender.

Storage and Reheating

Store leftover bacon wrapped carrots in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the carrots in a 400°F oven or air fryer until heated through and the bacon is crisp again. Avoid microwaving if possible, as the bacon will soften.

More Delicious Dinner Recipes

Chicken Shawarma Wraps with Air Fryer Fries and Garlic Sauce

Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

Pumpkin Alfredo Pasta with Sage Walnut Crispies

Creamy Roasted Butternut Squash Soup

Bacon-Wrapped Carrots

These easy Bacon-Wrapped Carrots are roasted until tender and caramelized, then finished with a sweet maple-thyme glaze and crispy bacon. They’re the perfect easy side dish for Thanksgiving, Christmas, Easter, or any family dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 271

Step By Step Instructions

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Ingredients

  

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• 12 carrots approximately ½-inch thick, peeled
• 12 slices thin-cut bacon
• ¼ cup maple syrup
• 1 tablespoon fresh thyme leaves roughly chopped
• Flaky sea salt to taste

Equipment

• Baking sheet

Method

 

1. Preheat the oven to 400°F.
2. Line a sheet pan with parchment paper and place a wire rack on top.
3. Wrap each carrot with one slice of bacon, starting at the top and keeping the bacon from overlapping. Place the bacon-wrapped carrots on the wire rack.
4. Roast for 30 minutes, flipping the carrots halfway through.
5. While the carrots roast, combine the maple syrup and chopped fresh thyme in a small bowl.
6. Remove the carrots from the oven and brush them generously with the maple-thyme mixture.
7. Return the carrots to the oven and roast for another 15–20 minutes, or until the carrots are tender and the bacon is crisp to your liking. Cooking time may vary depending on the thickness of the carrots.
8. For extra crispy bacon, broil for 1–2 minutes, watching carefully to prevent the maple glaze and bacon from burning.
9. Remove from the oven and let cool for a few minutes. Taste before adding salt, as the bacon is already salty. Finish with flaky sea salt if needed.

Notes

• Thin carrots approximately ½-inch thick work best.
• Thin-cut bacon is recommended because it crisps more easily.
• Plan on 2–3 carrots per person. Double or triple the recipe for a larger crowd.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 400°F oven or air fryer until warmed through and crisp.

Nutrition

Calories: 271kcalCarbohydrates: 22gProtein: 7gFat: 18gSaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 377mgFiber: 4gSugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.