Getting roasted carrots right can be tricky. Just a little too long in the oven and you’ve got a mushy bite that’s vaguely sweet, devoid of the brightness and snap that makes them so lovely to begin with. Enter the bacon-wrap, a tasty upgrade that compliments the carrot with earthy layers of umami-rich flavor, and maintains a crisp shell for a satisfying crunch. Great as a weeknight side or dinner party appetizer, these are easy to prep and beautiful on presentation.
Bacon Wrapped Carrots
1 lb carrots, peeled and trimmed
12oz Small Batch Bacon Strips
Preheat oven to 400°F.
Line a rimmed baking sheet or with tin foil or parchment paper.
Make sure carrots are peeled and trimmed. (Optional to leave an inch of stem.) Starting at one end wrap bacon slice around each carrot from top to bottom*. Place on baking sheet and repeat. Roast in oven.
After 20-25 minutes, rotate/flip the carrots and roast another 20 mins until the bacon has reached your desired crispiness. (In this case, the crispier, the better).
Remove from oven and let cool before serving.
*I found the best looking carrots came from securing each end of the bacon strip with a wooden toothpick. As the bacon cooks, it shrinks and creates a tight hold on the carrot. The toothpicks were easy to remove at the end and helped to hold everything in place.