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These maple glazed carrots with bacon are amazing! I love carrots. Not only are they delicious but they store well and are fairly inexpensive to buy. Given our very rocky soil, I have never good luck actually growing carrots in my garden but I always buy them at the farm stand and our farmer’s market so we have them on hand.
Maple Glazed Carrots with Bacon
When I buy carrots from the grocery store, I always choose organic. During the summer and fall, I buy carrots from local farmers that I know don’t use pesticides on their crops. During the winter, I get them from the grocery store in the organic section. Buying a large bag makes it more affordable. And, since they store well I have no worries about using them up before they go bad.
Plain carrots are fine but there are times that I want something a little bit fancier. These Maple Glazed Carrots with Bacon are one of my favorite side dishes for Thanksgiving and Christmas. Carrots are easy to preserve into the fall and early winter in a cold spot and we always have plenty of real Vermont maple syrup from the maple trees in our backyard.
Other carrot recipes you might like
If you love carrots, you might want to try Carrot and Bok Choy Slaw recipe. Or, check out the garlic roasted carrots from Damn Delicious. She uses baby carrots and roasts them in the oven. Get the recipe right here. Or, if you want something a little bit different, this carrot hummus from Namely Marley is a wonderful option for those that want more raw food recipes. Find out how to make it here.
Is this recipe paleo?
I consider this a Paleo side dish although there is some debate whether or not honey and maple can really be called Paleo. I figure it doesn’t get much more “real food” than to eat what comes from the trees in your backyard.
Vinegar is one of those iffy Paleo foods. Technically it’s processed although vinegar has been used since Babylonian times. Most people consider it acceptable just like local honey and raw butter. Make sure that you choose one that is gluten-free and has no added sugars. If your interpretation of Paleo doesn’t allow vinegar, consider this a holiday splurge.
Maple glazed carrots with pecans
Bacon just makes anything better. But, if you don’t want to use bacon, you can use pecans or even walnuts instead. But, you will need to add fat to the recipe in order to glaze the carrots. Experiment with this maple glazed carrots recipe until you find a version that your family enjoys the most. The Taste of Home maple glazed carrots uses butter and pecans.
Can I use turkey bacon or non-meat alternatives?
I haven’t tried either of these options so I cannot tell you that it will or won’t work. But, they are both much lower in fat content than traditional bacon is. So, you would definitely need to add more fat to the recipe in order to make a glaze. If you do try one of these, let me know how it turns out and I can add it to the recipe for others to see.
How can I store leftovers?
If you have leftovers (and I never do), you can store them in the refrigerator for three to five days. Make sure that the container is tightly covered. I would not recommend freezing the leftovers because the carrots will get mushy. Just make enough for one meal and enjoy them while you have them. You can always make it again tomorrow.
If you have extra carrots that you want to freeze, you should blanch them first but not cook them completely. You can learn how to do that in this video.
Maple glazed carrots calories
This is not a low-calorie dish because of the sweetener and the bacon. If you’re concerned about calories, check out the nutrition information in the recipe card below. You might want to try my roasted asparagus with lemon which is much lower in calories.
What’s your favorite way to enjoy carrots?
You may also like:
- 2 pounds of organic carrots
- 1/2 cup balsamic vinegar
- 1/4 cup real Vermont maple syrup (please don't use fake syrup)
- 1/4 cup nitrate free bacon cooked and crumbled
- Preheat the oven to 425F.
- Bring the vinegar and maple syrup to a boil in a small pan. Simmer 15 to 20 minutes until it is slightly thicker.
- Steam the carrots until they are a bit soft but not completely cooked. This takes me about 5 minutes but will depend on the size of your carrots.
- Put them in a baking dish. Sprinkle crumbled bacon over it. Pour over the vinegar and maple glaze and mix.
- Bake for about 10 minutes.
You can add pecans or walnuts if you like.
Amount Per Serving: Calories: 151 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 253mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 5g Sugar: 17g Sugar Alcohols: 0g Protein: 4g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.