Bacon Roasted Rainbow Carrots

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A four-ingredient recipe that proves side dishes don’t need to be overly complex.
bacon roasted rainbow carrots
Photo: Christine Han/Styling: Katherine Gillen

It’s officially spring, and we have a few entertaining occasions on the books. (Hello, Easter and Mother’s Day.) But we’ve also sworn off making overly complicated dishes for company…which leads us to this recipe for bacon roasted rainbow carrots. They’re simple yet elegant, made with just four ingredients and a welcome change to the usual glazed baby carrots you love to hate. (Of course, if you can’t find rainbow carrots, use the standard orange. They’ll taste just as good.)


5 slices bacon, chopped

2 pounds rainbow carrots, peeled and halved lengthwise if large

Kosher salt and freshly ground black pepper

Fresh chopped parsley, to garnish


1. Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.

2. Add the bacon to a large skillet and render over medium heat, cooking until just shy of crisp, about 5 minutes. (The bacon will cook further in the oven.) Transfer to a paper towel lined plate; reserve the rendered fat.

3. On the prepared baking sheet, toss the carrots with about 2 tablespoons of the bacon fat, then season with salt and pepper. Sprinkle the bacon over top.

4. Bake until the carrots are fork-tender and the bacon is crisp, 18 to 20 minutes. Garnish with the chopped parsley before serving.

Nutrition Facts
  • 195 calories

  • 12g fat

  • 18g carbs

  • 5g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Katherine Gillen

Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...
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