Bacon Roasted Carrots Food

BACON ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Heat a skillet over medium heat and add the chopped bacon. Cook, stirring, often, just until the fat is rendered and the bacon starts to crisp up. Turn off the heat.
• Peel the carrots and place them on the baking sheet. I like to drizzle the carrots with the bacon grease that is in the pan. Toss the carrots to cover them evenly with the bacon fat. Sprinkle a pinch of salt on the carrots, along with the pepper and garlic. Top with the bacon.
• Roast the carrots for 20 minutes, or until the bacon is crisped and the carrots are fork tender.
• Remove the baking sheet and sprinkle with fresh parsley. Serve immediately!

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS

Steps:

• Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.

CARROT BACON

Steps:

• Gather the ingredients.
• Preheat the oven to 300 F and line a large baking sheet with parchment paper. Run a y-peeler over the carrots from top to bottom with a good amount of pressure to make long, thin strips. Continue until you have have peeled both carrots as much as possible.
• In a medium bowl, combine the soy sauce, oil, tahini, maple syrup, paprika, pepper, and liquid smoke, if using. Whisk together until well mixed.
• Add the carrot strips to the marinade, then toss to coat. Let sit for 30 minutes at room temperature.
• Remove the carrot strips from the marinade and place on the prepared baking sheet in a single layer, leaving a little space between each. Brush the tops with some of the excess marinade left in the bowl.
• Bake the carrot bacon for about 20 to 25 minutes or until browned, but not burned. Keep a close eye on the strips in the last 5 minutes.
• Let cool for a few minutes to crisp up before serving. If the "bacon" isn't as crispy as you'd like, you can return it to the oven for a few more minutes. Enjoy!

GLAZED ROASTED CARROTS WITH BACON

Steps:

• Heat oven to 425ºF.
• Toss carrots with oil; spread onto parchment-covered rimmed baking sheet. Bake 20 to 25 min. or until carrots are tender and lightly browned, stirring after 13 min.
• Meanwhile, cook bacon in large skillet 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces.
• Cook vinegar, sugar and soy sauce in large skillet on medium heat 5 to 7 min. or until slightly thickened, stirring frequently. Remove from heat. Add butter and bacon; stir until butter is completely melted and sauce is well blended. Add parsley and carrots; stir until evenly coated with sauce.

OVEN-ROASTED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

CARROT BACON RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• On a cutting board, use a vegetable peeler to peel the carrot into ribbons.
• In a small bowl, mix carrot ribbons with olive oil, salt, and pepper. Toss until well coated.
• Transfer carrot ribbons to a baking sheet.
• Bake for 10-15 minutes flipping halfway through. If carrots need more crisping, turn oven down to 300˚F (150˚C) and bake for additional 5 minutes, or until desired crispiness is reached.
• Enjoy!

GLAZED CARROTS WITH BACON

Steps:

• Boil carrots for about 15 minutes or until tender.
• Drain and set aside.
• Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
• Saute onions in the pan with the drippings until clear.
• Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
• Place in serving dish and sprinkle with bacon.
• Prep and cooking times are estimated.

SWEET CARROTS WITH BACON

Steps:

• Cook carrots according to package directions. Cook bacon in a small skillet over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 teaspoon of drippings., Saute onion in butter and reserved drippings. Add brown sugar, salt and pepper; cook and stir until brown sugar is melted., Drain carrots and toss with onion mixture. Crumble bacon; sprinkle over top.

BACON 'N' ONION CARROTS

Steps:

• Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in the drippings. Stir in brown sugar and pepper until brown sugar is melted. , Drain carrots; toss with onion mixture. Top with bacon.

BACON FRIED CARROTS

Steps:

• Peel carrots, cut in half and slice lengthwise.
• Chop onion into small pieces.
• Cook bacon until crisp; remove and blot.
• Using all the bacon grease, add carrots, onions and seasonings.
• Mix well and cook covered on low heat for 15-20 minutes.
• Cook uncovered about 45 minutes or until lightly browned.
• Stir occasionally.
• Crumble bacon and add to carrots.