Roasted oversized vegetables seem to be all the rage these days. I’ve seen roasted carrots and cauliflower and others at the center of a restaurant meal. When I saw this recipe on a Pinterest browse, I had to try it. Do you do that? Pinterest browsing is my favorite “3 am and cannot sleep activity”. Unfortunately the recipe I tried didn’t turn out too well, I have a few tips I will share that might save you the same failure.
- Different colored carrots cook at different rates. The orange ones cook the fastest but the darker or lighter ones seem to be woodier (is that a word), and take longer.
- Use thinly sliced bacon otherwise it won’t crisp.
- Start with a lower oven temperature until the carrots are cooked (they are quite large), then brush with maple syrup and turn up the heat up to crisp everything.
And there you have it. They were delicious warm as a side dish with cold meat, cheese and a salad.
- Thinly sliced bacon, depending on the size of the carrots you may need to slices for each carrot
- Large carrots
- 2-3 tablespoons of pure maple syrup
- Wash and peel the carrots, trim the ends
- Preheat your oven to 375 degrees F.
- Wrap the bacon around each carrot slice and place on a baking tray, bacon ends down where possible.
- Roast for 45 minutes or until the carrots (mine were quite large) are almost done. You may need to remove some if they are different colors, the bright red and white ones took an extra 5 minutes.
- Brush the carrots and bacon with the maple syrup and turn the heat up to 425 degrees F.
- Roast for an additional 10-15 minutes until the bacon is crisp and the carrots are beginning to caramelize.
That is all there is to it.
I am taking this to Fiesta Friday #124, we should all eat more veggies…don’t you think? I have the honor of co-hosting this week with Lindy @ Love in the Kitchen. Click on the Fiesta Friday link to view all the rest of the party food.