Oh my goodness, let me tell you about these maple-glazed bacon-wrapped carrots – they’re absolute magic! The first time I made them for Thanksgiving, my brother-in-law (who “doesn’t eat vegetables”) completely demolished the whole tray. There’s just something irresistible about that sweet maple syrup caramelizing against salty, crispy bacon wrapped around tender carrots.
I originally stumbled on this recipe when I had a surplus of carrots from my CSA box and needed something special for a potluck. Three ingredients and minimal prep later, I had this gorgeous side dish that disappeared faster than I could say “seconds please!” What I love most is how these maple-glazed bacon-wrapped carrots fancy up any meal – they’re perfect for weeknight dinners but elegant enough for holiday tables too.
The beauty is in the simplicity. The carrots roast to caramelized perfection while the bacon gets gloriously crisp, and that maple glaze? It ties everything together in the most delicious sticky-sweet package. Just wait until you smell them roasting – your whole kitchen will smell like breakfast and dessert had the best love child ever!
Ingredients for Maple-Glazed Bacon-Wrapped Carrots
Here’s everything you’ll need to make these irresistible maple-glazed bacon-wrapped carrots – trust me, keeping it simple is key! You want:
- 6 medium carrots – peeled (about 7-8 inches long and 1-inch thick – bigger ones won’t cook evenly)
- 6 slices thick-cut bacon – regular bacon works but thick-cut gives that perfect crisp-to-chewy ratio
- 3 tbsp pure maple syrup – the real stuff, none of that pancake syrup imposter!
- 1 tbsp olive oil – helps the carrots caramelize beautifully
- 1/2 tsp freshly cracked black pepper – balances the sweetness
- 1/4 tsp kosher salt – enhances all the flavors
That’s it – just six ingredients standing between you and carrot heaven! I always make extra bacon though…for, uh, quality control purposes.
How to Make Maple-Glazed Bacon-Wrapped Carrots
Alright, let’s get to the fun part! Making these maple-glazed bacon-wrapped carrots is so easy you’ll wonder why you haven’t been making them every week. Just follow these simple steps, and you’ll have the most addictive side dish ready in no time.
Preparing the Carrots and Bacon
First things first – peel those carrots! I like to leave a little bit of the stem end on because it makes them look fancy (and gives you something to hold onto). Toss them with olive oil, salt, and pepper – really coat them well. Now for the best part: wrapping with bacon! Start at the top of each carrot and spiral the bacon slice down at a slight angle, overlapping just a bit. Don’t wrap too tight – the bacon shrinks as it cooks. Space them about an inch apart on your parchment-lined baking sheet so they crisp up nicely all around.
Baking and Glazing
Pop them into a 375°F oven – no need to wait for it to preheat if you’re impatient like me. After about 15 minutes, when the bacon starts getting some color, pull them out and drizzle with that glorious maple syrup. Use a brush to get it all over if you want to be fancy. Back in the oven they go for another 10-15 minutes until the bacon is crispy and the maple syrup is bubbling like caramel. The carrots should be tender when pierced with a fork but still have a tiny bit of resistance – that perfect al dente veggie texture. Oh, and that sizzle sound? Music to my ears!
Tips for Perfect Maple-Glazed Bacon-Wrapped Carrots
After making these maple-glazed bacon-wrapped carrots more times than I can count, I’ve picked up some foolproof tricks to make them absolutely perfect every single time. First – and I can’t stress this enough – use thick-cut bacon. That extra thickness means it’ll crisp up while keeping the carrots tender, rather than turning into bacon jerky (been there, not tasty).
Here’s my favorite pro move: par-cook the carrots for 3 minutes in the microwave if they’re particularly thick. Just pop them in a bowl with a splash of water, cover, and nuke. This guarantees they’ll be perfectly cooked through by the time your bacon is crisp. No more rock-hard carrot centers!
And about that maple glaze – don’t drown them! Start with half the syrup, then add more after baking if needed. The natural sweetness from the carrots intensifies as they roast, so you might not need as much as you think. Oh, and always line your baking sheet with parchment – that sticky maple-bacon goodness is a nightmare to scrub off otherwise. Trust me on this one!
Ingredient Substitutions and Variations
Listen, I know we all sometimes find ourselves staring into the fridge wondering “Can I make this work?” when we’re missing an ingredient. The good news? These maple-glazed bacon-wrapped carrots are super flexible! If you’re out of maple syrup, honey or even brown sugar mixed with a little water makes a great substitute – the flavor changes slightly but still tastes amazing.
For my friends avoiding pork, turkey bacon works in a pinch (just add it halfway through baking so it doesn’t dry out). And if you’re feeling fancy, try mixing a pinch of cayenne into the maple syrup for a sweet-heat situation that’ll wake up your taste buds. My neighbor swears by adding a dash of smoked paprika to the salt and pepper for extra depth.
Last week I got wild and wrapped the carrots in prosciutto instead of bacon – oh my stars, that was good! The thinner slices meant I could do two layers, and the salty crispiness was unreal. Just watch them closely as they cook faster.
Serving Suggestions for Maple-Glazed Bacon-Wrapped Carrots
These maple-glazed bacon-wrapped carrots are practically begging to be the star of your dinner table! They pair perfectly with roasted chicken – the juices mingle with that maple glaze in the most delicious way. For holiday meals, arrange them around your turkey or ham like edible decorations. I love sprinkling chopped parsley or thyme over the top right before serving – the fresh green pops against that caramelized bacon beautifully. Breakfast-for-dinner night? Serve them alongside scrambled eggs and call it gourmet!
Storage and Reheating
Okay, let’s be real – you probably won’t have leftovers of these maple-glazed bacon-wrapped carrots (I never do!). But if you miraculously end up with extra, store them in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them again, skip the microwave – it’ll make the bacon soggy. Instead, pop them back in a 350°F oven for about 10 minutes to bring back that glorious crispiness. The maple glaze will get all shiny and perfect again!
Nutritional Information
While we absolutely adore these maple-glazed bacon-wrapped carrots for their flavor (not their diet-friendliness!), please remember nutritional values are just estimates. Actual numbers can vary based on your specific ingredients and brands used – especially when it comes to bacon thickness and maple syrup sweetness!
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon works in a pinch – just wrap it a bit tighter since it doesn’t shrink as much. Bake for only 15 minutes before adding the maple glaze, then another 5-7 minutes after. It won’t get quite as crispy but still tastes delicious. My vegetarian friends love this version!
How do I prevent soggy bacon on my maple-glazed carrots?
Three secrets: 1) Use thick-cut bacon, 2) Space the carrots at least an inch apart on the baking sheet, and 3) Don’t drown them in maple syrup too early. That last 10-15 minutes of baking after glazing is when the magic happens – the syrup caramelizes and the bacon crisps up perfectly.
Can I make these ahead for a party?
You bet! Prep them up to the baking point, then refrigerate for a few hours. Add 5 extra minutes to the baking time if cooking straight from the fridge. For best results though, I recommend making them fresh – that bacon crispiness is worth it!
My carrots are done but bacon isn’t crispy – help!
No worries! Just carefully unwrap the bacon (it’ll be hot!), lay the slices flat on the baking sheet, and broil for 1-2 minutes. Watch closely – bacon goes from perfect to burnt in seconds! Then rewrap your carrots and drizzle with extra syrup if needed. Crisis averted!
What’s the best way to serve these at a buffet?
I love using a long platter with all the carrots pointing in the same direction – so pretty! Stick toothpicks in the stem ends for easy grabbing, and keep a little bowl of extra maple syrup on the side for dippers. They disappear fast, so make lots!
6 Irresistible Maple-Glazed Bacon-Wrapped Carrots You Must Try
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A sweet and savory side dish featuring carrots wrapped in bacon and glazed with maple syrup.
Ingredients
- 6 medium carrots, peeled
- 6 slices bacon
- 3 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Toss carrots with olive oil, salt, and pepper.
- Wrap each carrot with a bacon slice.
- Place on a baking sheet lined with parchment paper.
- Drizzle with maple syrup.
- Bake for 25-30 minutes until bacon is crispy.
- Serve immediately.
Notes
- Use thick-cut bacon for better crispiness.
- Adjust maple syrup to taste.
- Check carrots for doneness with a fork.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 carrot
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: maple-glazed bacon-wrapped carrots, sweet and savory side dish, bacon carrots recipe