These bacon wrapped carrots turn a simple vegetable into a side dish everyone looks forward to. The carrots roast until tender, while the bacon gets crispy and adds salty flavor to every bite. A few simple seasonings are all you need, with no brown sugar or maple syrup. Serve them for Thanksgiving, Christmas, or Easter, or alongside your favorite weeknight dinner.
Why You'll Love This Recipe
I have never been a big fan of carrots, but wrapping them in bacon changed my mind. The carrots get tender and sweet as they roast, and the salty bacon is such a good match. Even my picky husband ate them up!
- Simple ingredients: You only need carrots, bacon, and a few seasonings from your spice cabinet.
- No added sugar: The carrots have plenty of sweetness on their own, so there's no need for brown sugar or maple syrup.
- Great for holidays: They fit right in with Thanksgiving turkey, Christmas roast beef, or Easter ham.
- Easy to make: Season the carrots, wrap them in bacon, and let the oven do the rest.
Ingredients You'll Need
These bacon wrapped carrots use simple ingredients, and you may already have all the seasonings in your pantry. The herbs and garlic add savory flavor without covering up the sweetness of the carrots. See the recipe card below for the full amounts.
- Carrots: Use whole, medium carrots that are close to the same length and thickness. Very thick carrots can still be firm in the center when the bacon is done, while very thin carrots may get too soft. Peel the carrots and cut off the stem ends before seasoning.
- Bacon: I use regular sliced bacon because it crisps up as the carrots become tender. Choose slices with a good mix of meat and fat. Thick-cut bacon needs more cooking time, so it is not my first choice for this recipe.
- Seasonings: Garlic powder, dried oregano, dried basil, dried parsley, salt, and black pepper give the carrots a simple, savory flavor.
How to Make Bacon Wrapped Carrots
Step 1
Prep the carrots. Preheat the oven to 375°F. Line a large sheet pan with foil for easier cleanup, then place an oven-safe wire rack on top. Peel the carrots and trim off the stem ends.
Step 2
Season. Place the carrots in a large zip-top bag with all the seasonings. Seal the bag and shake until the carrots are evenly coated. You can also toss everything together in a large bowl.
Step 3
Wrap and bake. Starting at the thick end, wrap one slice of bacon around each carrot without overlapping. Place the carrots on the rack with a little space between them. Bake for about 30 minutes, turning halfway through, until the bacon is crispy and the thickest part of each carrot is fork-tender.
Tips for the Best Results
- Choose carrots with a similar thickness. This helps them cook at the same rate. Medium carrots work best because very thick carrots may still be firm when the bacon is crisp.
- Use regular sliced bacon. Thick-cut bacon takes longer to cook and may not crisp before the carrots get too soft.
- Avoid overlapping the bacon. Wrap it in a spiral down each carrot. Thick layers of bacon can stay soft where they overlap.
- Leave space between the carrots. Keep them in a single layer on the rack so hot air can move around them. Use two pans if you are making a larger batch.
- Check for doneness in the thickest part. A fork should slide into the carrot easily. If the bacon is getting too dark before the carrots are tender, loosely cover with foil and keep baking.
- Serve soon after baking. The bacon has the best texture while it is hot and crisp, so plan to serve these shortly after they come out of the oven.
What to Serve with Bacon Wrapped Carrots
These bacon wrapped carrots pair well with chicken, pork, steak, or turkey. Here are a few of my recipes to help you put dinner together:
- Air Fryer Chicken Thighs: An easy main dish you can cook in the air fryer while the carrots roast in the oven.
- Garlic Butter Pork Chops: The garlic butter pairs so well with the sweet carrots and salty bacon.
- Air Fryer Filet Mignon: Add the carrots for a special dinner that is simple to make at home.
- Air Fryer Turkey Breast: A great option for a smaller Thanksgiving or Christmas dinner.
- Mashed Cauliflower: Add this creamy side alongside your main dish and carrots to round out the meal.
How to Store and Reheat
Let the carrots cool, then store them in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat in the air fryer at 350°F for 3-5 minutes or in the oven at 350°F for 10-15 minutes. The time will depend on the size of your carrots, so check that they are hot all the way through.
You can also use the microwave for a quick option, but the bacon will be softer.
Frequently Asked Questions
Yes! Season and wrap the carrots up to a day ahead. Place them in a covered container in the refrigerator until you are ready to bake. They may need a few extra minutes in the oven when baked straight from the fridge.
Yes. Place them on a foil-lined sheet pan, leaving space between each carrot. Turn them halfway through cooking. The bacon underneath may not get quite as crisp because the carrots will sit in the bacon drippings.
No. Medium carrots can go straight into the oven after seasoning and wrapping. Choose carrots that are close to the same thickness so they cook evenly.
Recipe Card
Bacon Wrapped Carrots Recipe
Ingredients
- 8 medium carrots see notes
- 8 slices bacon see notes
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
- Preheat the oven to 375F and set aside a sheet pan with a rack. If you like, you can line the sheet pan with foil for easier cleanup.
- Cut the stem off and peel each carrot.
- Add the prepped carrots to a large zip-top bag along with all of the seasonings. seal the bag. Shake the carrots around in the bag until evenly coated with the seasonings. Alternatively you can use a large bowl and mix with tongs.
- Remove a carrot from the bag and grab a piece of bacon. Starting at the thicker end, twist the bacon around the carrot until you reach the tip. Try not to let the bacon overlap while twisting. Cut off any excess bacon at the tip. Place the bacon wrapped carrot on the large baking sheet with rack, in a single layer. Continue with the remaining carrots.
- Bake in the preheated oven for 30-40 minutes, flipping halfway through, until the bacon is crispy and the thickest part of the carrots are fork tender. Cooking time will depend on the thickness of your bacon and the thickness of your carrots. If you notice the bacon getting crispy but the carrots are not tender, loosely cover the tray with foil and continue cooking until the carrots are cooked through.
Notes
- Carrot size: Choose medium carrots that are close to the same thickness. Very thick carrots may stay firm in the center while the bacon gets too dark.
- Bacon: Regular sliced bacon works best for the cooking time listed. Wrap without overlapping so it can crisp evenly.
- Cooking time: Use the time as a guide. The carrots are done when the thickest part is fork-tender and the bacon is crispy. If the bacon browns too quickly, loosely cover with foil and continue baking.
- Make ahead: Season and wrap the carrots up to 1 day ahead. Cover and refrigerate until ready to bake.
- Storage and reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the air fryer at 350°F for 3-5 minutes or the oven at 350°F for 10-15 minutes, until heated through.
Carolyn Beat says
I have never been a carrot lover. However since changing to Keto dietI have given this recipe a try and I am so pleased I did. I have just eaten 8 for my dinner. Absolutely delicious and it's a keeper. I used unsmoked Streaky bacon. A lovely bunch of carrots from a farmers market and I even forgot the Basil but I loved them.
Bill Mooney says
I might also, after wrapping, cover them with "fake" brown sugar. Would make an amazing combo with the bacon and the other spices.
Ester says
Is this 6 carbs per 1 carrot? I see that the recipe is for 8 carrots but is the serving size 1 carrot? Thanks for this recipe.
Jennifer Banz says
Yes, 1 whole carrot.
Penny Peck says
What a fun and clever way to eat a healthy vegetable!
Jennifer Banz says
Thank you!