A little while ago when I posted my Gluten-Free Popcorn-Pistachio Macaroons with Dark Chocolate Drizzle, I talked about how I was allergic to corn when I was a kid. Well, I was also allergic to carrots. I had other allergies as well, which was really annoying.
When I had the chance to try carrots, I wasn’t impressed. I like them chopped up in things, like julienned carrots in a salad or diced in a soup, but I never really took to carrot sticks or cooked carrots. Plain old steamed carrots were the worst. The one preparation method that makes carrots taste phenomenal to me is roasting. I like the crispy edges and the caramelization. Whether they are roasted alongside meat or are a star ingredient, roasting really brings out the best in carrots.
I happened to get a bunch of Applegate Farm bacon on special at my local grocery, so I used its salty, smoky flavor to contrast sweet carrots. I have been cutting out all added sugar in the month of May (which I will talk about in my next Monday Musings post), and hope to transition into my first 21 Day Sugar Detox next week, so there is no added sugar in this recipe. I had originally wanted to add honey to the balsamic sauce, but that’s out! I don’t think it’s needed, because the carrots and shallots are naturally sweet as well as the balsamic vinegar.
This recipe is perfect if you are a life-long carrot hater, like me!
Balsamic-Bacon Roasted Carrots
4 oz bacon, diced
1 lb peeled petite carrots, greens removed, and split in half lengthwise
1/4 cup minced shallot
1/2 tsp dried crushed rosemary
1 tbsp balsamic vinegar
2 tbsp minced fresh parsley
Salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. In a small skillet, cook the bacon until crispy. Set bacon aside, reserve drippings.
3. Place carrots on a parchment-lined baking tray. Toss with 1 1/2 tbsp bacon drippings (if there aren’t enough, use olive oil, or other preferred cooking fat). Season to taste with salt and pepper. Place the carrots cut-side down and roast 20 minutes.
4. In the skillet the bacon was cooked in, heat 1/2 tbsp bacon drippings (if there aren’t enough, use olive oil, or other preferred cooking fat). Add shallot and saute until tender and translucent. Stir in vinegar and rosemary and cook until slightly thickened, about 3 minutes.
5. Toss the carrots with the shallot mixture. Return carrots to roast, about 3-4 minutes. Remove from oven and top with bacon and parsley.