Ingredients
4
4 servings
- •1 pound carrots, peeled
- •0.25 cup pure maple syrup, or to taste
- •2 teaspoons balsamic vinegar
- •sea salt to taste
- •2 slices bacon
- •3 tablespoons coarsely chopped toasted pecans
- •chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
- Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
- Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 4g
- Protein: 3g
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