Recipe

Roasted Rainbow Carrots with Maple Dijon Sauce & Bacon

Name: Roasted Rainbow Carrots with Maple Dijon Sauce & Bacon
Yield: 4
Ingredients: 6 slices Boar's Head Thick Cut Bacon; 1 bag Rainbow carrots (peeled and sliced in ½ lengthwise); 2 tbsp Olive Oil; Salt & pepper (to taste); 3 tsp Boar's Head® Honey Mustard; 3 tsp Maple syrup; Chopped parsley

Vegetable duty? Top roasted carrots with Boar's Head Bacon and drizzle with a tangy maple and Dijon Mustard dressing for a side dish with higher standards.

Serves

Ingredients

6slices

Boar's Head Thick Cut Bacon

1bag

Rainbow carrots, peeled and sliced in ½ lengthwise

2tbsp

Olive Oil

Salt & pepper, to taste

3tsp

Boar's Head_® Honey Mustard

3tsp

Maple syrup

Chopped parsley

Instructions

01Pan fry 6 slices of bacon until crispy. Set aside.
02Preheat the oven to 425°F. Slice the rainbow carrots in half and place them on a baking sheet. Drizzle olive oil on top and and season with salt and pepper. Roast for 15 minutes or until fork tender.
03In a small bowl, mix honey mustard, maple syrup and a pinch of salt. Taste to adjust seasoning. Want it sweeter? Add more maple syrup. Prefer it more tangy? Add more honey mustard. If the sauce needs to be thinned out, add a splash of water and mix well.
04Once the carrots are roasted and fork tender, place them on a large plate or serving tray, drizzle with your maple dijon mustard dressing and crumbled bacon pieces on top. Add chopped parsley, if desired, for garnish.

Made with