Recipe Details
Ingredients
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½poundbacon
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3poundscarrots, ends trimmed
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⅓cuppecan-smoked pure maple syrup
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2tablespoonspecan oil
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½poundbutter
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½teaspooncinnamon (such as Supreme Saigon®)
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salt to taste
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cayenne pepper to taste
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine maple syrup, pecan oil, melted butter, and cinnamon in a large bowl; set aside.
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Cut carrots in half lengthwise. Then cut carrots into 4-inch long pieces.
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Place carrots in a baking dish and pour maple syrup mixture over them. Toss until well coated. Cover with foil.
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Bake in the preheated oven until tender, about 30 minutes.
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Meanwhile, place bacon in a large heavy skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a rimmed drop tray. Allow to cool until easy to handle and chop.
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Remove carrots from oven, discard foil, and sprinkle cooked chopped bacon over carrots. Season with salt and cayenne pepper to taste.
Cook’s Notes:
Saigon cinnamon is more robust than cinnamon found in grocery stores. You may buy it from the Savory Spice Shop.
The maple syrup I used is made by Runamok®. Plain pure maple syrup may be used instead.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories623 | |
% Daily Value * | |
Total Fat 53g |
68% |
Saturated Fat 26g |
130% |
Cholesterol 107mg |
36% |
Sodium 691mg |
30% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 6g |
23% |
Protein 7g |
|
Potassium 850mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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