Roasted Whole Carrots

I keep thinking it is a day later than it really is this week. I keep feeling like I’m falling behind and then remember what day it actually is, which provides a little relief!

Let’s get to the point. This is the perfect side if you are looking for simple, yet impressive. Who doesn’t like a tender carrot wrapped in bacon, and glazed with balsamic?

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Roasted Whole Carrots

2 servings

• 1 bunch fresh carrots (7-9)

• 4 slices bacon

• 1/4 cup balsamic vinegar

• 1/2 TBS honey

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1. Preheat oven to 400 degrees

2. Trim greens from carrots and wash carrots thoroughly (peeling is an option)

3. Cut bacon strips in half length-wise

4. Prep a baking sheet with parchment paper

5. Wrap carrots with slice of bacon, pulling to extend the bacon as far as possible, and setting on the parchment paper so the bacon ends stay tucked under the carrot to hold in place

6. Bake carrots for 20-25 minutes (bacon should be fully crisp and carrots tender)

7. While carrots are baking, add balsamic vinegar and honey to a small pan over med-high heat.

8. Whisk and bring to a full simmer. Simmer for 1 minute and then turn off heat and set aside.

9. Drizzle balsamic over cooked carrots before serving

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