Maple Bacon Roasted Sweet Potatoes and Carrots

Close-up of caramelized roasted sweet potatoes and carrots glistening with maple glaze, topped with crisp bacon bits and a sprinkle of flaky salt in a cream-colored bowl.

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Maple Bacon Roasted Sweet Potatoes and Carrots

These easy roasted sweet potatoes and carrots get tossed with maple syrup and rendered bacon fat, then roasted until the edges caramelize and show off that natural sweetness and sprinkled with that crispy bacon. It's the perfect side dish for your holiday meal!

Prep Time15

Cook Time50

Total Time1 5

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 257kcal

Author: Eden Westbrook

Ingredients

5 slices thick-cut bacon chopped into ½ inch pieces
3 tablespoons pure maple syrup
1 tablespoon brown sugar
½ teaspoon dried thyme
A pinch of cayenne pepper optional
2 medium sweet potatoes peeled and cut into 1-inch cubes
3 medium carrots peeled and cut into 1-inch pieces
1 tablespoon high-heat oil vegetable, corn, or avocado oil
Kosher salt and freshly cracked black pepper to taste
Fresh thyme, flaky salt, or lemon zest for garnish

Instructions

Cook the bacon using your favorite method (I use the water method to render the most fat out). Once the bacon is crisp, remove it and set aside on paper towels. Keep about 3 tablespoons of bacon fat in the pan.
5 slices thick-cut bacon
Whisk the maple syrup, brown sugar, thyme, a hearty pinch of salt, and ground cayenne pepper into the warm bacon fat.
3 tablespoons pure maple syrup, 1 tablespoon brown sugar, ½ teaspoon dried thyme, A pinch of cayenne pepper
In a large bowl, combine the carrots and sweet potatoes. Pour the maple-bacon glaze over them and toss well with a wooden spoon until evenly coated.
2 medium sweet potatoes, 3 medium carrots, 1 tablespoon high-heat oil
Spread the veggies into a single layer on a parchment-lined baking sheet or in a baking dish. Drizzle with a the high-heat oil and season with the kosher salt and pepper.
Kosher salt and freshly cracked black pepper
Roast at 400ºF for about 45-50 minutes, tossing every 15-20 minutes to keep the glaze from burning and help everything caramelize evenly. When the vegetables are done, they'll be fork-tender with deep golden brown edges.
Transfer to a serving dish, sprinkle the crispy bacon pieces all over the top and garnish with a little fresh thyme, flaky sea salt, or lemon zest for brightness. Serve warm!
Fresh thyme, flaky salt, or lemon zest

Notes

Make Ahead Tip: render your bacon and chop your sweet potatoes and carrots up to 2-3 days ahead of time for minimal prep the day of. Just warm the bacon fat and continue from step 2.

Nutrition