Glazed Carrots with Bacon and Maple Syrup

These carrots combine sweet and salty with a slight balsamic tang. The sweetness is controlled by the amount of maple syrup, so adapt to your personal taste.

1 lb carrots, peeled
¼ cup pure maple syrup
2 tsp. balsamic vinegar
sea salt
2 slices bacon
3 Tbsp. pecans, toasted and coarsely chopped

Garnish:
chopped parsley (optional)

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with foil.

Whisk the maple syrup, balsamic vinegar and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into ½" thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.

Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10-15 more minutes. Depending on the size of your carrots they might even take longer.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.

Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.