Bacon Wrapped Maple Balsamic Carrots
These bacon-wrapped carrots are the perfect decadent side dish for your favorite holiday or nice dinner! They’re gluten and dairy-free, and AIP friendly.
Carrots are the perfect spring side dish, and honestly one of my favorite vegetables. There’s so much you can do with them, but I think this may be one of my new favorites. Smokey bacon and tender carrots are a match made in heaven, especially when topped with a maple balsamic glaze. Everyone is going to love these carrots, and they’re easy to make!
Why you’ll love this recipe
- They will impress guests! These bacon wrapped carrots seem very fancy, but are easy to make! They would be great to serve for Easter or other dinners this spring!
- You can eat it as a side dish or an appetizer. This dish is super versatile! Serve it as an app or as a side!
The Ingredients for Bacon Wrapped Carrots
- Maple Syrup, Balsamic Vinegar, Coconut Aminos, and Coconut Sugar. This makes the delicious maple balsamic sauce that coats the carrots.
- Garlic Powder, Salt, and Pepper. Omit the pepper for AIP.
- Carrots. I opted to use baby carrots that I buy from Whole Foods which are larger than standard baby carrots and have stems attached. If you can’t find baby carrots quite like this, use smaller carrots that are thinner.
- Fresh Thyme Leaves. For topping!
How to make Bacon Wrapped Carrots
- Step One. Combine the ingredients for the maple balsamic sauce in a small bowl. Set aside.
- Step Two. Slice the strips of bacon in half and wrap one slice around each carrot.
- Step Three. Brush the carrots with the maple mixture and transfer to the oven.
- Step Four. Bake and half-way through remove from the oven and turn the carrots over, brushing the other side with the remainder of the maple mixture. Allow carrots to finish baking.
- Step Five. Serve topped with fresh thyme.
Tips & Tricks
- Slice the bacon crosswise. As opposed to lengthwise!
- Stick with thinner carrots that are similar in size. Thicker carrots are going to take longer to cook, which will result in uneven cooking.
Are bacon-wrapped carrots healthy?
These carrots are a pretty balanced side with both veggies and fat so we’d call them pretty healthy!
How should you reheat them?
These carrots are best fresh, but if you need to make them ahead I recommend reheating them in the oven.
Can bacon-wrapped carrots be a main course?
I would still recommend serving these with a protein like turkey or chicken, but they are a great side dish!
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- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tsp coconut aminos
- 1 tsp coconut sugar
- 1 tsp garlic powder
- Salt & pepper (omit pepper for AIP)
- 12 carrots, peeled (small, thin carrots.. see notes)
- 6–7 slices of bacon
- Fresh thyme leaves
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Combine the maple syrup, balsamic, coconut aminos, balsamic, coconut sugar, garlic powder, salt, and pepper in a small bowl. Set aside.
- Slice the strips of bacon in half and wrap one slice around each carrot, placing the carrots on the baking sheet.
- Brush the carrots with the maple mixture, reserving about half of the mixture. Transfer to the preheated oven.
- Bake in the preheated oven for 10-15 minutes. Remove from the oven and carefully turn the carrots over, brushing the other side with the remainder of the maple mixture. Bake for another 15 minutes or until fully cooked through.
- Serve topped with fresh thyme.
I opted to use baby carrots that I buy from Whole Foods which are larger than standard baby carrots and have stems attached. If you can’t find baby carrots quite like this, use smaller carrots that are thinner.
All nutritional facts are estimations and will vary.
- Serving Size: 1 serving
- Calories: 276
- Fat: 17g
- Carbohydrates: 24.7g
- Fiber: 4.3g
- Protein: 6.9g