Bacon-Wrapped Maple Carrots

baconwrappedmaplecarrots Bacon wrapped carrots are sweet and tender, wrapped with bacon and basted while roasting with a maple sriracha sauce. An easy holiday side.

1½ lbs carrots
12 slices thin cut bacon
1 Tbsp. black pepper, freshly ground
⅓ cup pure maple syrup
1 Tbsp. Sriracha sauce (optional)

Garnish:
fresh parsley

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a rimmed baking sheet or long casserole dish with parchment paper or silicon baking sheet.

Mix together the maple syrup and Sriracha sauce (optional) in a small bowl. Set aside.

Peel and trim carrots leaving about an” of the stems. Starting at one end wrap bacon slice around each carrot from top to bottom. Place on baking sheet and repeat. Sprinkle with black pepper and roast in hot oven.

After 25 minutes carefully turn over with tongs, baste with maple Sriracha sauce and continue roasting for another 20-25 minutes depending on thickness of carrots. Bacon should be crispy. Remove from oven and baste with any remaining sauce. Sprinkle with chopped parsley and serve immediately.

Makes 4 servings.

Cook’s Notes: I use fresh carrots with the greens still attached, feel free to use without. I usually get about 12 medium-sized carrots. Be sure to get carrots that are at least one” thick, too. If they are too thin the carrots over cook while trying to get the bacon crispy. Nobody like mushy carrots or squishy, undercooked bacon.