Maple Bacon Wrapped Carrots
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Bacon wrapped carrots are sweet and tender, wrapped with bacon and basted while roasting with a maple sriracha sauce. An easy holiday side!
Truth be told, I have these maple bacon wrapped carrots year round, but since the holidays are a popular time for carrot side dishes, I thought I’d share these tasty beauties. Sweet tender carrots wrapped with bacon and basted while roasting with maple syrup and a kiss of sriracha sauce. So, so good!
Bacon wrapped carrots
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. These are AMAZING!
They’re super easy to put together, but be sure to get carrots that are at least one inch thick. If they are too thin the carrots over cook while trying to get that crispy bacon. Nobody like mushy carrots or squishy, undercooked bacon!
Recipe video
If you’ve never wrapped carrots with bacon, it isn’t difficult, but a visual might be helpful To see the process, watch the video located in the recipe card at the bottom of this post.
I can’t lie, these are amazing. Easy to make and I bet the kids would even have fun helping you in the kitchen prepping these. These are sure to be a hit on your dinner table or next party. Another popular holiday side dish to make is smashed red potatoes.
For other bacon wrapped recipes, try my Baked Bacon Wrapped Chicken Breast, or my Bacon Wrapped Tots with Homemade Ranch. Enjoy!
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Maple Bacon Wrapped Carrots + Video
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.
Video
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin- any advice if I am making this and then traveling with it? I usually reheat my sides in a warmer when I arrive, but I don’t cook them at the hosts house.
By all means make ahead, just remember they won’t be as crisp. Maybe pop under the broiler for a few and keep an eye on them.
Are those values for 12 carrots? Or 100g or what?
I usually get about 12 medium sized carrots. Be sure to get carrots that are at least one inch thick, too.
What a fantastic recipe! Made this for my annual Christmas Dinner Party. Absolutely delicious. One of my guests said she didn’t like cooked carrots, BUT LOVED THESE! Highly recommend.
Thank you! I am so glad she still tried them!
Our son has cooked these on the grill and they are SO GOOD!!!! But when I fix them, I use the oven.
So glad you both enjoy these Debbie.
Is it normal for it to smoke heavily in the oven?
Yes
There was some smoke due to the fat from the bacon, but nothing excessive in my experience.
I have made these several times in the past 3 years since finding your recipe. It seems very appropriate to me to make them today to celebrate Easter. I LOVE the Sriracha sauce but today I will make with plain maple syrup since my Mother is joining us and her 87 year old palate is getting younger with each passing year. Thank you for sharing the good stuff!
Thanks for following along and letting me know Karen!
Thanks for recipe. I made it yesterday, very delicious!!!
I am so glad you enjoyed it! Thank you for sharing!
Kevin, you are absolutely right about mushy carrots and squishy bacon. This recipe looks amazing. Everything tastes better wrapped in bacon, right? I have wrapped bundles of asparagus and green beans with bacon and they were amazing, but I imagine that the sweetness that comes out when the carrots are roasted is a perfect foil for the saltiness of the bacon. I can’t wait to try this–as soon as my oven is fixed. Do you think this would work on a grill?
Thank you so much! Bacon makes everything better I agree! If you try them on the grill let me know how they turn out! I would love to hear!
I did mine smoked at 225°f for two hours basted with syrup and flipped at the 1 hour mark. Then syrup and 20 minutes at 425°f. On mesquite. Toppped with flat leaf parsley and pickled Fresno chilies. Devine thanks for the recipe!!!
Fantastic, thanks so much Travis!
This may be my new favourite sidedish! What a delicious idea, Kevin!
These are tasty, right? A fav!
Is there a substitute I can use instead of maple syrup? Brown sugar maybe? My rare use of maple syrup wouldn’t justify the price of it. Thanks!
Hi Karen! Honey would be my first choice then brown sugar.
Thanks Kevin. This is on my Thanksgiving menu!
Fantastic, so glad to read this. Have a great Thanksgiving Karen! 🙂
I have made these several times in the past 3 years since finding your recipe. It seems very appropriate to me to make them today to celebrate Easter. I LOVE the Sriracha sauce but today I will make with plain maple syrup since my Mother is joining us and her 87 year old palate is getting younger with each passing year. Thank you for sharing the good stuff!
Hey Kevin! Carrots are one of my favorite vegetables and what you’ve done here is amazing! Adding this to my Thanksgiving lineup (i’ll decide later which course it wil go in) !!
Thanks Dorothy, We’ve had them three times now, and it’s not even Thanksgiving. 🙂
So good!
Looks so good! I’ve made these with baby carrots but want to try the large carrots. Some recipes say to parboil the carrots for a few minutes. Do you find the carrots cook up and the bacon gets crisp at the same rate? I don’t want to over/undercook the bacon. Looking forward to trying for Thanksgiving! Thanks!
In the recipe card Notes I believe I mention using 1-inch thick carrots. If larger, then yes, I would par boil for 1-2 minutes. Everything seems to be getting bigger these days! I got chicken breasts from the market the other day and each was a pound. I remember when you would get 4 in a pack and it would be one pound to pound and a half. Have a wonderful Thanksgiving!