Carrots are not an exciting vegetable. There I said it. Its not that people dislike carrots, its just that no one looks forward to cooked carrots. I think it may be because no matter what cooked carrots always taste like carrots. Even when it’s slathered with butter and cinnamon.
I wanted to break out from the traditional carrot side dish and make something salty and sweet.
I had some leftover bacon from another recipe and I had leftover carrots. So bacon wrapped carrots seemed to be ideal solution. To balance out the saltiness of the bacon, the honey adds some sweetness and calms down the salt, while adding some complexity.
Bacon Wrapped Carrots
Ingredients
- 1 pound carrots peeled
- 1 package of bacon
- ¼ cup Honey
- Pinch of Pepper
- Parsley for garnish
Instructions
- Preheat Oven to 375 degrees, Line a baking pan with parchment
- Wrap each carrot with a strip of bacon and arrange so they are about an inch apart. Bake for 25 mins.
- Remove from the oven, and baste the bacon wrapped carrots with honey and top with a pinch of pepper. Bake in the over for another 25 mins or until carrots are soft and bacon is crispy.
- Garnish with Parsley
