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.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 271kcal

Equipment

Baking sheet

Ingredients

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

Instructions

Preheat the oven to 400°F.
Line a sheet pan with parchment paper and place a wire rack on top.
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.
Roast for 30 minutes, flipping the carrots halfway through.
While the carrots roast, combine the maple syrup and chopped fresh thyme in a small bowl.
Remove the carrots from the oven and brush them generously with the maple-thyme mixture.
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.
For extra crispy bacon, broil for 1–2 minutes, watching carefully to prevent the maple glaze and bacon from burning.
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