Salty, crispy bacon wrapped around sweet, tender carrots, finished with a maple-thyme glaze — a tasty way to get kids (and adults) to love their veggies.
These Maple Bacon-Wrapped Carrots became an instant favorite the first time I made them. They’re simple to prepare and make an impressive holiday side dish.
Roasted carrots are a classic during festive meals, and wrapping them in bacon turns them into a crowd-pleaser. The contrast of salty, crispy bacon with sweet, tender carrots is irresistible, and a light maple-thyme glaze adds warm holiday flavor.
Add bacon to nearly anything and you’ve got a hit — these are no exception. The maple syrup and thyme bring a festive finish that keeps everyone coming back for more.
Ingredients for Maple Bacon-Wrapped Carrots
This recipe uses just five simple ingredients and comes together quickly — perfect for busy holiday prep.
- Carrots: Choose relatively thin carrots, about 1/2 inch thick. Plan on roughly 2–3 carrots per person. This recipe is easy to double or triple for a larger crowd.
- Bacon: Thin-cut bacon works best for wrapping and crisping nicely around the carrots.
- Maple Syrup: Used to glaze the bacon-carrot bundles for a balanced sweetness.
- Thyme: Fresh thyme leaves add an earthy, aromatic note.
- Flaky Sea Salt: To finish, if needed depending on the saltiness of the bacon.
How to Make the Bacon-Wrapped Carrots
Preheat the oven to 400°F (205°C).
Line a sheet pan with parchment paper and place a wire rack on top if you have one — it helps the bacon crisp. If not, place the carrots directly on the parchment-lined pan.
Wrap each peeled carrot with one slice of bacon, starting at the top and avoiding overlap. Arrange the bacon-wrapped carrots on the rack or pan.
Roast for 30 minutes. While they roast, mix 1/4 cup maple syrup with 1 tablespoon chopped fresh thyme in a small bowl.
Remove the carrots from the oven and brush them with the maple-thyme mixture. Return to the oven and roast another 15–20 minutes, until the bacon is crisped to your preference.
For extra crispiness, broil for the final 1–2 minutes while watching closely to prevent burning. Remove from the oven and let cool slightly.
Taste and add flaky sea salt only if needed. Serve warm and enjoy.
Other Veggie Side Dishes:
- Dairy-Free Mashed Sweet Potatoes
- Shaved Brussels Sprouts Salad with Roasted Shallot Pomegranate Dressing
- Maple Roasted Honeynut Squash
- Crispy Baked Salt and Vinegar Potatoes
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MAPLE BACON-WRAPPED CARROTS
Ingredients
- 12 carrots (look for relatively thin ones, about 1/2 inch thick), peeled
- 12 slices thin-cut bacon
- ¼ cup maple syrup
- 1 tablespoon fresh thyme leaves, roughly chopped
- Flaky sea salt, to season
Instructions
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Preheat the oven to 400°F.
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Line a sheet pan with parchment paper and place a wire rack on top if available; otherwise, place the carrots directly on the parchment.
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Wrap each peeled carrot with a slice of bacon, starting at the top and avoiding overlap. Arrange on the rack or pan.
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Roast for 30 minutes. Meanwhile, whisk together the maple syrup and thyme.
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Remove the carrots and baste with the maple-thyme mixture.
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Return to the oven and roast another 15–20 minutes, until bacon is crisp. Broil 1–2 minutes at the end for extra crispness, watching carefully.
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Let cool slightly, taste, and add flaky sea salt if needed. Serve warm. Enjoy!
Notes
Nutrition
Carbohydrates: 32 g |
Protein: 10 g |
Fat: 27 g |
Saturated Fat: 9 g |
Sodium: 565 mg |
Fiber: 5 g |
Sugar: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
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