Sweet & Savory Roasted Maple Carrots with Bacon
Ingredients
- 2 lbs carrots (fresh ones with the tops, because we’re fancy like that)
- 5 oz bacon lardons (aka little bits of crispy heaven)
- 1 tbsp water (yes, just water, trust me on this)
- 1 ½ tsp rendered bacon drippings (liquid gold)
- ½ tsp table salt
- 1 tbsp butter
- 1 tbsp maple syrup (the good stuff—not pancake syrup, please!)
Instructions
- Preheat the oven to 475–500°F. Or as I like to call it, “turn your oven into a mini furnace.”
- Start with the bacon: Grab a cold cast-iron skillet (cold is key!) and toss in the bacon lardons and water. The water keeps the bacon from cooking too fast, so it crisps up perfectly. Stir occasionally, basking in the heavenly smell. When the bacon is golden and crisp, remove it from the pan and try not to eat it all right there. (Self-control, people!)
- Carrot time: To the now-magical skillet (hello, bacon drippings), add your carrots and sprinkle them with salt. Give them a good toss to coat them in that savory goodness. Spread them out in a single layer—it’s their time to shine! Roast for 10 minutes.
- Butter upgrade: Remove the skillet from the oven and add the butter. Watch it sizzle like a pro chef and stir it around until it browns. The smell? Out of this world.
- Sweet touch: Drizzle in the maple syrup, stirring to coat the carrots like they’re being pampered at a spa. Return the skillet to the oven for another 8 minutes, stirring once or twice to make sure everyone gets a tan.
- Bring back the bacon: Toss the crispy bacon bits back into the skillet and pop it in the oven for 1 more minute. It’s like a reunion party, and everyone’s invited!
- Serve and savor: Transfer this masterpiece to a serving dish (or eat straight from the skillet—I won’t judge). Marvel at how you just turned carrots into the best thing on the table.
Notes
Enjoy these roasted maple carrots—proof that vegetables can steal the show, especially when bacon’s involved!
