Working on different holiday appetizers and side dishes for you I made these Sriracha Maple Bacon Wrapped Carrots and can’t decide which category these would fall under. I mean they’re a perfectly good finger food when you grab them at the stem and also work well on a plate as a side with a main course. You decide!
My go to wrapped side dish is usually my Wrapped Asparagus with Prosciutto and Sage. This year I wanted to have something different.
These are super easy to put together, too. 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 that crispy bacon. Nobody like mushy carrots or squishy, undercooked bacon!
Each peeled and trimmed carrot gets wrapped with a thin slice of bacon, a sprinkling of black pepper and in the oven they go to roast. Midway through they get basted with a maple Sriracha sauce and glaze away until the bacon is crispy and browned.
I can’t lie, these are amazing. Easy and sure to be a hit on your dinner table or next party.
For other holiday recipes and ideas come to my Holiday page. Enjoy!
These Bacon Wrapped Carrots get sprinkled with black pepper and roasted, then basted with a maple Sriracha sauce until crispy. So easy and good!
- 1 1/2 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
- 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.
- I use fresh carrots with the greens still attached in case I want to have these as an appetizer (easier to hand hold). 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!