Recipe Details
Ingredients
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1poundcarrots, peeled
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¼cuppure maple syrup, or to taste
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2teaspoonsbalsamic vinegar
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sea salt to taste
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2slicesbacon
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3tablespoonscoarsely chopped toasted pecans
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chopped parsley for garnish (optional)
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
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Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
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Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
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Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
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Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories202 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 3g |
13% |
Cholesterol 10mg |
3% |
Sodium 197mg |
9% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 4g |
13% |
Protein 3g |
6% |
Potassium 457mg |
10% |
* 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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