Bacon Roasted Carrots
User Reviews
5
Bacon Roasted Carrots
Description
This recipe starts by rendering chopped thick-cut bacon in a skillet until the fat is released and the bacon begins to crisp. The peeled carrots are then coated with the bacon grease to enhance their flavor and are seasoned with salt, cracked black pepper, and garlic powder. Together on a baking sheet, the carrots and bacon roast at 400°F until the carrots are tender and the bacon crisp. The final touch of fresh parsley adds a bit of color and a fresh herbal note to complement the richness.
The combination of the naturally sweet carrots with the smoky, slightly crispy bacon creates an appealing contrast in both texture and flavor. The preparation takes advantage of the bacon fat to infuse the carrots with savory depth without requiring additional oils or fats.
Bacon Roasted Carrots make an excellent side dish for a range of main courses, adding both color and flavor. Serving them immediately after roasting preserves the texture contrast between tender carrots and crisp bacon bits.
Ingredients
- 3 lices Bacon chopped, thick-cut
- 2 pounds carrot peeled
- pinch salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat a skillet over medium heat and add the chopped bacon. Cook, stirring, often, just until the fat is rendered and the bacon starts to crisp up. Turn off the heat.
- Peel the carrots and place them on the baking sheet. I like to drizzle the carrots with the bacon grease that is in the pan. Toss the carrots to cover them evenly with the bacon fat. Sprinkle a pinch of salt on the carrots, along with the pepper and garlic. Top with the bacon.
- Roast the carrots for 20 minutes, or until the bacon is crisped and the carrots are fork tender.
- Remove the baking sheet and sprinkle with fresh parsley. Serve immediately!
User Reviews
Overall Rating
5
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