Maple Bacon Wrapped Carrots spiral smoky bacon around whole peeled carrots and roast them under a glossy maple-and-black-pepper glaze. The oven turns the bacon crisp and caramelized while the carrots go tender and sweet. A scatter of fresh parsley finishes the platter — a 45-minute side that tastes like a holiday table.
Ready to turn a humble vegetable into the star of the show? These Maple Bacon Wrapped Carrots are the ultimate sweet and savory side dish. We’re talking tender carrots, crispy, salty bacon, and a sticky maple-pepper glaze that caramelizes to perfection in the oven. It’s an easy, crowd-pleasing recipe that works just as well for a holiday feast as it does for a Tuesday night dinner. Get ready for your new favorite way to eat your veggies!
Ingredients
• 1.5 lbs / 680 g (24 oz) carrots, peeled
• 12 slices bacon
• 1 tbsp black pepper
• ⅓ cup / 105 g (3.7 oz) maple syrup
• 1 pinch fresh parsley, for garnish
Instructions
1. Directions
2. Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper for easy cleanup.
3. Tightly wrap one slice of bacon around each carrot, spiraling from top to bottom. Arrange in a single layer on the prepared baking sheet.
4. Drizzle the maple syrup evenly over the bacon-wrapped carrots and season generously with black pepper.
5. Bake for 30-35 minutes, or until the carrots are tender and the bacon is crispy and caramelized. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
6. Garnish with fresh parsley and serve immediately.
Nutritional Information
• Calories: 279 kcal
• Carbohydrates: 35.6 g
• Protein: 10.5 g
• Fat: 10.4 g
• Saturated Fat: 3.4 g
• Cholesterol: 27 mg
• Sodium: 480 mg
• Fiber: 4.8 g
• Sugar: 24.5 g
Pro Tips
• Use thin or standard-cut bacon. Thick-cut bacon takes too long to cook and won’t get crispy before the carrots are overdone.
• To prevent the maple glaze from burning, bake the carrots for 15 minutes first, then brush on the syrup and pepper for the final 15-20 minutes of cooking.
• For even cooking, choose carrots that are similar in size. If some are much thicker, slice them in half lengthwise so everything cooks at the same rate.
FAQ
Q: What kind of bacon is best for wrapping carrots
A: For the best results, use thin or standard-cut bacon. Thick-cut bacon takes too long to cook and won’t get crispy before the carrots are overdone, which is key for perfect Maple Bacon Wrapped Carrots.
Q: How do I prevent the maple glaze from burning
A: To prevent the maple syrup from burning, you can bake the carrots for 15 minutes first. Then, remove them from the oven, brush on the maple syrup and pepper, and return them to bake for the final 15-20 minutes until the bacon is crispy and caramelized.
Q: Can I prepare these bacon wrapped carrots in advance
A: Yes, you can assemble the carrots ahead of time. Tightly wrap the carrots with bacon and store them in an airtight container in the refrigerator for up to 24 hours. Apply the maple syrup and pepper just before you’re ready to bake them.
Q: How do I get the bacon extra crispy
A: After the initial 30-35 minutes of baking, you can achieve extra crispy bacon by turning on your oven’s broiler for 1-2 minutes. Be sure to watch them very closely during this step to prevent them from burning.
Pro Tips
- Use thin or standard-cut bacon: thick-cut bacon takes too long to cook and won't get crispy before the carrots are overdone.
- To prevent the maple glaze from burning, bake the carrots for 15 minutes first, then brush on the syrup and pepper for the final stretch of baking.
- For even cooking, choose carrots that are similar in size. If some are much thicker, slice them in half lengthwise so everything cooks at the same rate.
- Wrap one slice of bacon tightly around each carrot, spiraling from top to bottom, and arrange them in a single layer on the parchment-lined sheet.
- For extra crispiness, broil the carrots for 1-2 minutes at the end, watching closely so the maple glaze caramelizes instead of burning.
Frequently Asked Questions
Is this recipe keto-friendly?
As written it's a sweet, higher-carb side: each serving lists 35.6 g of carbs, including 24.5 g of sugar from the maple syrup. For a lighter version, reduce the syrup and use a sugar-free maple-flavored substitute.
How do I keep the maple glaze from burning?
Give the carrots a 15-minute head start in the oven before the syrup goes on. The shorter exposure keeps the glaze glossy instead of scorched.
Why won't my bacon get crispy?
Thick-cut bacon is the usual culprit — it can't crisp before the carrots overcook. Stick to thin or standard-cut slices wrapped tightly in a single layer.
Can I prep these ahead of time?
Wrap the carrots in bacon and refrigerate them on the sheet pan ahead of time, then add the glaze and bake when you're ready to serve.
Recipe card below.
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Maple Bacon Wrapped Carrots
Ingredients
Method
- Directions
- Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper for easy cleanup.
- Tightly wrap one slice of bacon around each carrot, spiraling from top to bottom.
- Arrange in a single layer on the prepared baking sheet.
- Drizzle the maple syrup evenly over the bacon-wrapped carrots and season generously with black pepper.
- Bake for 30-35 minutes, or until the carrots are tender and the bacon is crispy and caramelized. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
- Garnish with fresh parsley and serve immediately.
