BACON-ROASTED CARROTS

Whenever I'm home to visit my parents and sister, my mom spoils me by making my favorite meal: roasted chicken and vegetables. So humble and unassuming but the way she makes it is undeniably delicious. The chicken is stuffed with lemons and herbs and set on a bed of root vegetables and onions. She lays strips of bacon across the back so as it roasts in the oven, the bacon fat bastes the chicken and drips down into the vegetables, along with the chicken juices. The result is herby, juicy chicken punctuated with plenty of bright lemon and the most scrumptious roasted vegetables you've ever had. I wanted to emulate those same flavors in a side dish without having to go to the trouble of roasting an entire chicken. These carrots pack the same flavor punch and are a perfect accompaniment to a holiday meal. And bonus, they're like, really easy.

Check out those organic rainbow carrots! Total heart-eyes emoji for those. And Metropolitan Market's new thick-sliced bacon is perfect in this dish. I really appreciate the quality of this bacon, too 'cause do you know how hard it can be to find nitrate/nitrite free bacon?! Real hard.

serves 8

1 bunch carrots, washed and halved lengthwise
6 slices thick bacon, sliced into 1 inch pieces
handful fresh thyme sprigs
2 T fresh rosemary, chopped
2 T butter, melted (preferably grassfed)
2 lemons, sliced into wedges
salt and pepper, to taste

Preheat oven to 375 degrees. Arrange the carrots in a single layer on a large baking tray. Drizzle with melted butter, sprinkle with salt, pepper, and rosemary. Squeeze the lemon wedges over the carrots then toss the squeezed wedges in to roast alongside the carrots. Sprinkle on the bacon evenly over the carrots and the whole sprigs of thyme. It's important to use thick-cut bacon here as thinner bacon will cook too quickly and burn before the carrots have a chance to fully roast and caramelize. The idea is to have the bacon fat slowly baste the carrots while roasting and the bacon will end up crispy. Roast the carrots for 35-40 minutes, until golden and caramelized, and the bacon is crisp. Serve warm.

This post was crafted in collaboration with Metropolitan Market. Thank you for supporting the brands that support me.