Humble carrots turned a crave-worthy side dish? Tender Belly to the rescue! Garden-fresh carrots with the addition of Tender Belly bacon and some maple syrup bring 'em to the next level. Time to get cooking!

Ingredients:

• 1 lb (about 450g) carrots (we used ones left over from this summer’s garden, oddly shaped and washed only, not peeled)
• 4-6 slices Tender Belly bacon, cut into small pieces
• 2 cubes of Tender Belly Bacon Fat (or butter, but this is a GREAT use of those Bacon Cubes we put out there in an earlier video)
• 3 tbsp real maple syrup 
• Salt and pepper to taste
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Cook the Bacon: In a large skillet over medium heat, par cook the bacon pieces until half done. They will be light pick still and not crispy…. Remember, they will get plenty crispy as the roast with the carrots in the oven. Transfer them to a paper towel-lined plate. Reserve bacon fat for roasting carrots. 
2. Cook the Carrots: Combine raw, whole carrots and bacon bits with reserved bacon fat and maple syrup. Salt and pepper to generously and toss together.
3. Roastat 400 degrees for 25 minutes (or until carrots start to have some caramelízate on and color and are fork tender.
4. Garnish and Serve: Remove from heat and sprinkle with fresh parsley or thyme if desired.
5. Take a photo, tag us on social, then serve warm. ;)