Sweet Carrots With Bacon Food

SWEET POTATO & CARROT SOUP

Steps:

• Lay the sliced onions, carrots, sweet potatoes and bacon in this order, put into the sauce pan, pour the chicken or vegetable stock over the pan. Cover the top, bring to the boil very gently and cook with low heat until all the ingredients become soft.
• Remove the heat, leave for 10 minutes to cool, then grind to a thick paste in the pan by using a hand mixer or transfer to a food processor.
• Bring back to the heat, then add the milk adjusting your favourite thickness and simmer gently for a few minutes. Season and serve the soup on its own or with piece of bread. Enjoy!

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

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.

SWEET CARROT CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
• Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
• In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
• Bake for 25 to 30 minutes in the preheated oven, or until set.

BROWN SUGAR ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Line a large baking sheet with parchment paper. Set aside.
• Cut carrots into sticks or chunks. Place on sheet.
• In a small bowl, stir together brown sugar, garlic powder, salt, pepper and melted butter. Drizzle over carrots. Toss to coat.
• Roast in the oven for 16 to 18 minutes OR until the carrots are tender. Remove from oven, place onto serving dish.
• Serve.

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!

CREAMY CARROT SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.
• Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.
• Add carrots and stir well to coat the carrot in the oil.
• Add broth, then stir. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20 - 25 minutes until carrot is very soft.
• Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).
• Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.
• Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

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!

SWEET CARROTS

Steps:

• Place carrots in a covered microwave dish.
• Put in about 2 Tablespoons water.
• Cover and microwave on high about 3 to 5 minutes.
• Drain water.
• Add the brown sugar, butter, vinegar and salt.
• Toss until butter is melted and carrots are coated.

SWEET BABY CARROTS

Steps:

• 1. Melt bacon drippings in pot. Add carrots and enough water to come 1 inch over the top of them. Put lid on pot. Heat water on medium and bring to boil. Turn down heat to low and simmer.
• 2. Simmer for 30-40 minutes or until fork tender. When tender, drain 1/2 of the water off. Add melted butter, sugar, and honey to pot. Place cover back on pot and cook until completely tender and evenly glazed.

SWEET ROASTED CARROTS

Steps:

• Heat oven to 425 degrees.
• Stir together honey, butter and crumbled bacon in a small bowl until smooth and set aside.
• Place carrots and water into an ungreased 9-by-9-inch baking dish, cover with foil and bake 30 minutes.
• Remove foil and stir in butter mixture.
• Bake another 15 minutes, stirring occasionally.

MAPLE ROASTED CARROTS WITH BACON

Steps:

• Preheat the oven to 425 degrees F.
• Toss the carrots, bacon, maple syrup, melted butter, and salt together until the carrots are coated with the syrup and butter.
• Spread it all evenly on a baking sheet with a raised edge or lip ( so the syrup doesn't run off while baking ). Do your best to have all of the bacon pieces directly on the pan and not on top of the carrots. Bake for 30 minutes. Remove the pan from the oven, give it all a stir to recoat the carrots, and place back in the oven to bake for another 15 minutes. Serve!

HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE

Steps:

• Peel and top & tail the carrot, then slice very thinly.
• Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.
• Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.
• Heat your oven to 200°C/400°F
• Place the carrot strips side-by-side on a cookie sheet (lined with a silicone baking mat or baking parchment if it's not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your 'bacon' to be.
• Remove from the oven, and enjoy your delicious plant-based bacony treat!

CARROT BACON

Steps:

• Preheat oven to 400F.
• Line two baking sheets with parchment paper.
• Shave the carrots with a Y-peeler or mandolin slicer.
• In a mixing bowl, whisk olive oil, balsamic vinegar, maple syrup, tahini, smoked paprika, black pepper, and garlic powder.
• Add shaved carrot and gently stir to coat with the spice mix.
• Cover and refrigerate for 15 minutes at least.
• Arrange the carrot slices on a baking sheet, in a single layer.
• Place into the oven and reduce heat to 350F.
• Bake the carrots for 10 minutes, flipping halfway through.
• Cool before serving.

SWEET POTATO SOUP WITH BACON

Steps:

• Spray a large soup pot with cooking oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the pot and place on a plate with a paper towel on top.
• Drain the excess bacon fat from the pot, and wipe the pot with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
• Heat 1 tablespoon of olive oil in the soup pot used for cooking the bacon. Add the onions, cook for 5 minutes until the onions begin to soften.
• Add the carrots and jalapeno peppers, cook for a few more minutes. Add the garlic and cook for another minute.
• Stir in the sweet potatoes along with the 2nd tablespoon of olive oil.
• Add the chicken broth, water, white pepper and curry powder. Bring to a boil, then reduce to simmer. Let the soup simmer uncovered for about 30 minutes until the sweet potatoes are nice and soft.
• When the sweet potatoes are soft, purée with a handheld immersion blender. If the handheld blender isn't available, transfer in batches to a food processor to purée there. Stir in the cilantro and spinach if using after puréeing the soup. Add salt and pepper to taste.
• Serve the soup hot, topping each bowl with a bit of the reserved bacon bits.

BACON WRAPPED MAPLE GLAZED CARROTS

Steps:

• Preheat the oven to 425 degrees.
• Wrap each carrots with a piece of bacon as tightly as possible so that when it cooks the bacon sticks to the carrots.
• Place on a baking sheet that's been sprayed with cooking spray and roast in the oven for 20 minutes.
• While the carrots are roasting you can make the glaze by adding the syrup, cayenne pepper and whiskey to a small bowl and mixing together.
• Remove from the oven and glaze generously with the maple glaze and roast again for another 15 minutes.
• Remove the carrots from the oven and glaze once more, top with chopped parsley and serve.

BACON WRAPPED HONEY GLAZED CARROTS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
• Select 12 carrots of similar size and thickness from the package. Wash and peel carrots. Leave the carrots whole, do not cut the ends off.
• Wrap a piece of bacon tightly around each carrot. Overlap the ends so the bacon is secured. Sprinkle with salt and pepper.
• Place on the prepared baking sheet and roast for 30 minutes or until carrots are soft and bacon is starting to crisp.
• In a microwaveable bowl, warm the honey for 20 seconds to help make the honey easier to glaze. Brush the carrots with warm honey.
• Return the carrots back to the oven for the last 5 minutes. Remove when the honey starts to bubble and the bacon is golden and crisp. If you want the bacon crispier, you can turn the oven to broil for about 1 minute, but watch it very closely or it will burn.
• Remove carrots from the oven and serve! If desired, garnish carrots with fresh chopped parsley.

BACON-WRAPPED CARROTS IN A SWEET MAPLE GLAZE

Steps:

• Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Wrap 1 strip of bacon around each carrot and place onto the baking sheet.
• Stir together the maple syrup and garlic in a small bowl. Brush each carrot with half of the maple syrup mixture. Bake for 20 minutes.
• Brush the remaining glaze onto the carrots and return them to the oven for 15 to 20 minutes. Cool the carrots at room temperature for 5 minutes before serving.

CARROT BACON

Steps:

• Preheat oven to 350 F and line baking sheet with parchment. Set aside.
• In large shallow bowl, whisk oil, maple syrup, soy or coconut aminos, and seasonings together.
• Using mandoline or vegetable peeler, shave carrots into long, thin ribbons. Gently run ribbons through sauce, making sure they are evenly coated and place in single layers on baking sheet. Brush strips with remaining sauce and set aside for 5 minutes for flavors to fully absorb into ribbons. Bake in center of preheated oven for 10 to 15 minutes, turning strips halfway through cooking for even browning. Remove sheet from oven and set aside. Ribbons will still be slightly soft but will harden as they cool. Sprinkle with additional salt, if you wish.
• Store in airtight container in refrigerator for a few days. To crisp up, place in oven on low for several minutes until crisp. Delicious served on Stacked Celery Salad

VEGAN CARROT BACON RECIPE

Steps:

• Preheat oven to 400ºF. Grab your carrots and start thinly slicing them.
• Add sliced carrots to a mixing bowl, then add the soy sauce, olive oil, maple syrup, paprika, and garlic powder. Let marinate for 15 minutes.
• Line a baking sheet with parchment paper and then place carrots on the sheet.
• Bake for 8-12 minutes, depending on how thick the carrots are.
• Let cool for about 5 minutes then enjoy!

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!