Wednesday, January 20, 2016

Maple Roasted Rainbow Carrots

I had several bunches of rainbow carrots I needed to use.

Most of my family doesn't like cooked carrots, but I decided to roast these anyway.

7 Rainbow Carrots, ends cut off and peeled

2 Tbsp. Butter
1 1/2 tsp. Maple syrup
1 1/2 tsp. Worcestershire sauce
1/4 tsp. white wine vinegar
1/4 tsp. onion powder
1/2 tsp. garlic powder

2 strips turkey bacon

Preheat oven to 375.
Place peeled carrots into small or medium baking dish.
Melt butter in microwave 30 seconds at a time until melted.
Add maple syrup, Worcestershire sauce, white wine vinegar, onion powder and garlic powder to the butter and mix well.
Pour butter mixture over carrots.
Lay the strips of turkey bacon over the carrots and sauce.

Bake in preheated oven for 45 minutes.
All ovens are different.  Check after 30 minutes.  If fork won't go through carrot, keep cooking until they're softer.  I left mine in 45 minutes.
My hubby actually did end up liking these and loved the "caramelized stuff" at the bottom of the pan when it was done!

Of course I didn't get a good picture of the finished carrots!

We had a total veggie night the night we had these and bacon was the uniting feature~~okay, not a total veggie night.  We had the turkey bacon, too.  We had Potato Leek soup which we put crumbled bacon on top of and we had Brussels Sprouts with bacon.  Mmmmmm. . .. .

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