Ingredients
- Turkey bacon: 6 slices
- Carrots: 1 pound, peeled and sliced into 1/4 inch rounds
- Maple syrup: 1/4 cup
- Olive oil: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the sliced carrots with olive oil, salt, and pepper. Spread the carrots in a single layer on a baking sheet.
- Step 3: Bake the carrots for 15 minutes.
- Step 4: While the carrots are baking, cook the turkey bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain excess grease on a paper towel. Crumble or chop the cooked bacon.
- Step 5: In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar.
- Step 6: Remove the carrots from the oven, drizzle with the maple syrup mixture, and sprinkle with the crumbled turkey bacon. Return to the oven and bake for another 5 minutes, or until the carrots are tender and glazed.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium-low heat until warmed through, to help retain the glaze.
- Serve this dish as a flavorful side alongside roasted chicken or pork for a complete meal.
- For extra crispy bacon, cook it a bit longer and blot thoroughly to remove excess fat before crumbling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American