Believe it or not I have these Maple Bacon Wrapped Carrots all year, however since the special times of year quick methodology I thought I’d share these delectable marvels. Sweet delicate carrots wrapped with bacon and seasoned while cooking with maple syrup and a kiss of sriracha sauce. In this way, so great!
Each stripped and managed carrot gets wrapped with a flimsy cut of bacon, a sprinkling of dark pepper and in the broiler they go to cook. Halfway through they get treated with a maple Sriracha sauce and coating away until the bacon is firm and seared. These are AMAZING!
They’re really simple to assemble, however make certain to get carrots that are in any event one inch thick. On the off chance that they are too meager the carrots over cook while attempting to get that fresh bacon. No one like soft carrots or soft, half-cooked bacon!
I can’t lie, these are astounding. Simple to make and I bet everything would even have a good time helping you in the kitchen preparing these. These make certain to be a hit on your supper table or next party. Another side dish to attempt is my Wrapped Asparagus with Prosciutto.
For other bacon wrapped plans, attempt my Baked Bacon Wrapped Chicken Breast, or my Bacon Wrapped Tots with Homemade Ranch. For other occasion plans and thoughts go to my Holiday page. Appreciate!
Ingredients
- 1.5 lbs carrots (See Note 1)
- 12 slices thin cut bacon
- 1 tbsp black pepper
- 1/3 cup maple syrup
- 1 tbsp Sriracha sauce optional
- Parsley for garnish
Instructions
- Preheat oven to 400°F. Mix together the maple syrup and Sriracha sauce (optional) in a small bowl. Set aside.
- Line a rimmed baking sheet or long casserole dish with parchment paper or silicon baking sheet.
- Peel and trim carrots leaving about an inch 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.
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 inch 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!
Nutrition
Calories: 421kcal | Carbohydrates: 36g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 642mg | Potassium: 755mg | Fiber: 5g | Sugar: 24g | Vitamin A: 28440IU | Vitamin C: 12.5mg | Calcium: 95mg | Iron: 0.9mg
