Roasted Rainbow Carrots with Maple Dijon Sauce & Bacon
Vegetable duty? Top roasted carrots with Boar's Head Bacon and drizzle with a tangy maple and Dijon Mustard dressing for a side dish with higher standards.
- Pan fry 6 slices of bacon until crispy. Set aside.
- Preheat the oven to 425°F. Slice the rainbow carrots in half and place them on a baking sheet. Drizzle olive oil on top and and season with salt and pepper. Roast for 15 minutes or until fork tender.
- In a small bowl, mix honey mustard, maple syrup and a pinch of salt. Taste to adjust seasoning. Want it sweeter? Add more maple syrup. Prefer it more tangy? Add more honey mustard. If the sauce needs to be thinned out, add a splash of water and mix well.
- Once the carrots are roasted and fork tender, place them on a large plate or serving tray, drizzle with your maple dijon mustard dressing and crumbled bacon pieces on top. Add chopped parsley, if desired, for garnish.