Bacon Roasted Rainbow Carrots

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.)

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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.