Maple-Bacon Roasted Carrot Medley

Quick Recipe Version (TL;DR)

• Yield: 4 servings (side dish)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 lb thick carrots, peeled and cut into 1-inch chunks or batons
• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 2 tbsp reserved bacon drippings (plus extra if needed)
• 2 cloves garlic, minced
• 1/4 cup pure maple syrup
• 1 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• Optional: chopped fresh parsley or chives, flaky salt

Do This

• 1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or foil for easy cleanup.
• 2. Lay bacon on the pan and bake 12–15 minutes until crisp. Transfer bacon to paper towels; reserve at least 2 tbsp drippings on the pan.
• 3. Toss carrots with the bacon drippings, garlic, smoked paprika, salt, and pepper directly on the pan.
• 4. Roast carrots 20–25 minutes, tossing once, until tender and caramelized on the edges.
• 5. While carrots roast, simmer maple syrup, butter, vinegar, Dijon, and 1 tbsp bacon drippings in a small saucepan 3–5 minutes until glossy and slightly thickened.
• 6. Crumble bacon. Pour warm maple reduction over hot carrots, add bacon, and toss to coat. Roast 3–5 minutes more to set the glaze.
• 7. Transfer to a warm serving dish, spoon over extra glaze, and garnish with herbs and flaky salt if using. Serve hot.

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Why You’ll Love This Recipe

• Perfect sweet-and-savory balance: earthy carrots, smoky bacon, and a glossy maple reduction.
• Uses simple, everyday ingredients but tastes restaurant-special.
• Hands-off oven roasting frees you up to focus on the rest of dinner.
• Pairs beautifully with roast chicken, steak, pork, or holiday mains.

Grocery List

• Produce: Carrots (about 2 lb), garlic, fresh parsley or chives (optional).
• Dairy: Unsalted butter.
• Pantry: Thick-cut bacon, pure maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, kosher salt, black pepper, flaky salt (optional).

Full Ingredients

For the Roasted Carrots

• 2 lb carrots, preferably thick and evenly sized
• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 2 tbsp bacon drippings, reserved from cooking the bacon (plus 1–2 tsp extra if needed)
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

For the Maple Reduction

• 1/4 cup pure maple syrup (do not use pancake syrup)
• 1 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp bacon drippings (from the cooked bacon above)
• Pinch of kosher salt, to taste

For Serving (Optional, but Recommended)

• 1–2 tbsp chopped fresh parsley or chives
• Pinch of flaky salt for finishing

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Carrots

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet (half-sheet pan) with parchment paper or aluminum foil for easier cleanup.

Wash and peel the carrots. Trim off the ends. Cut the carrots into thick, even pieces so they roast at the same rate. You can cut them into 1-inch-thick diagonal slices, 1-inch chunks, or sturdy batons about 3 inches long and 3/4–1 inch wide. Thicker pieces work best here; they will get tender inside but still hold their shape.

Step 2: Roast the Bacon to Render the Drippings

Lay the thick-cut bacon slices in a single layer on the prepared baking sheet. They can be close together but should not overlap much.

Place the pan in the preheated oven and bake for 12–15 minutes, or until the bacon is nicely crisp and has released plenty of fat. Check around the 10-minute mark; thinner bacon will cook faster, while very thick bacon may need a minute or two more.

Carefully transfer the bacon slices to a paper towel–lined plate to drain. Pour the hot bacon drippings into a heatproof measuring cup, then drizzle 2 tbsp of the drippings back onto the pan. Reserve at least 1 additional tbsp of drippings for the maple reduction. Leave any browned bits on the pan; they add flavor.

Step 3: Season the Carrots in Bacon Drippings

Add the cut carrots directly to the baking sheet with the 2 tbsp bacon drippings. Sprinkle the carrots with the minced garlic, smoked paprika, kosher salt, and black pepper.

Use a spatula or your hands (careful, the pan may still be hot) to toss the carrots until they are evenly coated in the bacon fat and seasonings. If the carrots look dry, drizzle on an extra 1–2 tsp of bacon drippings. Spread the carrots into a single, even layer with a bit of space between pieces to encourage browning rather than steaming.

Step 4: Roast Until Tender and Caramelized

Return the pan to the oven and roast the carrots for 20–25 minutes, tossing once halfway through the cooking time. They are done when they are tender all the way through when pierced with a fork and have browned, caramelized spots on the edges.

If your pieces are very thick, they may need up to 30 minutes total. If any smaller pieces start to get too dark, you can remove them early and keep them warm loosely covered with foil.

Step 5: Make the Maple-Bacon Reduction

While the carrots roast, prepare the maple reduction. In a small saucepan over medium-low heat, combine the maple syrup, unsalted butter, apple cider vinegar, Dijon mustard, and 1 tbsp of reserved bacon drippings. Add a tiny pinch of salt.

Bring the mixture to a gentle simmer, whisking occasionally. Let it bubble softly for 3–5 minutes, or until slightly thickened and glossy. It should coat the back of a spoon and reduce by about one-third. Keep the heat moderate; you want a slow simmer, not a vigorous boil, to avoid scorching the maple syrup.

Once thickened, remove the pan from the heat and set aside. The reduction will thicken a little more as it cools slightly.

Step 6: Crumble the Bacon and Glaze the Carrots

While the maple reduction is simmering or resting, crumble or roughly chop the cooked bacon into bite-sized pieces.

When the carrots are tender and caramelized, pour the warm maple reduction evenly over them on the baking sheet. Add the crumbled bacon and use a spatula to gently toss everything together, coating the carrots and bacon in the glossy glaze. Spread back into an even layer.

Return the pan to the oven and roast for another 3–5 minutes. This brief second roast helps the glaze cling to the carrots and slightly caramelize, creating sticky, shiny, sweet-savory edges.

Step 7: Finish, Garnish, and Serve

Remove the pan from the oven. Taste a carrot and adjust seasoning with a little more kosher salt or black pepper if needed. Carefully transfer the carrots and bacon to a warm serving bowl or platter, scraping all the syrupy pan juices over the top.

Sprinkle with chopped fresh parsley or chives for a pop of color and freshness, and finish with a small pinch of flaky salt if you like a little extra crunch and salinity. Serve the maple-bacon carrot medley hot, while the glaze is still glossy and the bacon is crisp.

Pro Tips

• Choose thicker carrots: Larger carrots (cut into hefty pieces) hold up better to high-heat roasting and give you a tender center with beautifully caramelized edges.
• Do not overcrowd the pan: Give the carrots space so they roast and brown instead of steaming. Use a second pan if needed.
• Watch the glaze closely: Maple syrup can burn if boiled too aggressively. Keep the heat moderate and stir often until just thickened.
• Season after tasting: Bacon and bacon fat are salty; taste before adding extra salt at the end.
• Serve immediately: The dish is best hot from the oven, when the glaze is shiny and the bacon is at its crispiest.

Variations

• Spicy Maple-Bacon Carrots: Add 1/4–1/2 tsp red pepper flakes or a pinch of cayenne to the carrots before roasting, or stir it into the maple reduction for a gentle heat that balances the sweetness.
• Citrus-Herb Version: Add 1 tsp finely grated orange zest to the maple reduction off the heat and finish the dish with extra fresh herbs such as thyme or rosemary for a brighter, more aromatic twist.
• Smoky Vegetarian Option: Skip the bacon. Roast the carrots in 2–3 tbsp olive oil or butter with smoked paprika and a pinch of smoked salt. Use butter (or plant butter) instead of bacon drippings in the maple reduction to keep the smoky flavor.

Storage & Make-Ahead

Store leftover maple-bacon carrots in an airtight container in the refrigerator for up to 3–4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, stirring once, until heated through and the bacon re-crisps. You can also microwave them in 30-second bursts, though the bacon will be softer.

For make-ahead prep, you can peel and cut the carrots up to 2 days in advance and store them in a sealed container in the fridge. The bacon can be cooked and crumbled a day ahead; store it in the refrigerator and gently re-crisp on a baking sheet in a 350°F (175°C) oven for 5–7 minutes. The maple reduction can be made up to 2 days ahead and refrigerated; rewarm gently over low heat with a splash of water if it has thickened too much, then toss with freshly roasted carrots and bacon just before serving.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 240 calories, 7 g protein, 13 g fat, 27 g carbohydrates, 3 g fiber, and 620 mg sodium. Exact numbers will vary based on the brand and thickness of bacon and the amount of bacon drippings used.