Those darn veggies, they can be so boring. I was tasked with “carrots” as my dish for the annual Christmas Eve Dinner. Only having one dish to make means it BETTER BE GOOD. Crap. Well, I researched everything I could and the recipes I found were either drowning in butter or brown sugar. So, I decided to make one up. I am, after all, a food blogger, right?
Well, I did it, and they were quite tasty. I did manage to incorporate bacon in as well, but I am not a vegetarian, so this is fine in my opinion. They were lightly sweetened with pure maple syrup and tossed with the tiniest bit of butter and crisped bacon. I did leave the skins on, and opted for organic carrots. It is a holiday, so only the best, right? Recipe below!
- 2.5 pounds of carrots
- 1 tbsp. Butter, unsalted
- 4 pieces crisped bacon, chopped, but not too finely
- 3 tbsp. Pure maple syrup
- Pepper - optional
- Chop carrots into 1/2 inch discs. Simmer or steam until fork tender but still have some give.
- Drain, then place into sauté pan.
- Add butter over medium heat.
- When butter has covered all carrots with a light glistening, add bacon.
- Toss bacon until fully incorporated.
- Turn off heat and drizzle maple syrup over the carrots, turn over until they are all covered AND serve with a dash of pepper!
- *these are great reheated or cold in a chopped salad the next day!
- **perfect finger foods for beginning eaters/toddlers, just pull the bacon pieces off!