Honey-Dijon Glazed Carrots with Bacon

Simple glazed carrots recipe made with Dijon mustard, honey, and bacon, ready to serve for dinner or entertaining.

Honey-Dijon Glazed Carrots with Bacon

Sweet, savory, and kissed with bacon—these honey-Dijon glazed carrots are a simple Southern side dish that’s just as at home on a weeknight plate as it is on your holiday table.

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Course: Side Dish

Cuisine: American

Keyword: Christmas Dinner Sides, comfort food sides, gluten-free side dishes, holiday sides, Holiday Vegetable Recipe, Thanksgiving Side Dish, weeknight dinner sides

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 8

Calories: 212kcal

Author: Jennifer Locklin

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Ingredients

4 pieces bacon diced into ¼-inch pieces
2 pounds carrots peeled and thinly sliced on a diagonal
3 tablespoons salted butter
2 cloves garlic minced
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons apple cider vinegar
¼ teaspoon kosher salt
Freshly ground black pepper to taste
1 tablespoon fresh thyme leaves minced

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Instructions

Render the Bacon

In a large skillet over medium-low heat, cook the diced bacon until golden and crisp, about 10–12 minutes.
4 pieces bacon
Transfer the bacon to a paper towel-lined plate using a slotted spoon.
Pour off all but about 2 tablespoons of bacon fat from the skillet.

Sauté the Carrots

Turn the heat up to medium-high and add the butter to the skillet. Let it melt and sizzle just a bit.
3 tablespoons salted butter
Add the sliced carrots and sauté for 2–3 minutes, stirring occasionally.
2 pounds carrots
Cover the skillet with a lid and let the carrots cook for another 4–5 minutes without stirring to let them get a bit of color and soften slightly.

Add Garlic and Glaze

Remove the lid and stir in the minced garlic. Sauté for about 30 seconds, just until fragrant—don’t let it burn.
2 cloves garlic
Stir in the Dijon mustard, honey, and apple cider vinegar. Toss the carrots to coat them well in the glaze.
2 tablespoons Dijon mustard, 3 tablespoons honey, 2 tablespoons apple cider vinegar
Add the crispy bacon back to the pan, season with salt and freshly cracked black pepper, and continue to cook for another 2–3 minutes until the glaze thickens slightly and clings to the carrots.
¼ teaspoon kosher salt, Freshly ground black pepper

Finish with Thyme and Serve

Sprinkle in the fresh thyme and give everything a gentle toss.
1 tablespoon fresh thyme leaves
Serve warm, straight from the skillet, with that glossy, savory-sweet glaze and flecks of bacon and herbs tucked between every slice.

Notes

Substitutions:

•Maple syrup can be used in place of honey for a deeper, richer sweetness.

•Try smoked paprika or a pinch of cayenne if you’d like a little heat.

•Fresh rosemary or sage can stand in for thyme if that’s what you’ve got growing out back.

Storage:

•Store leftovers in an airtight container in the fridge for up to 3 days.

•Reheat gently on the stovetop or in the microwave, stirring halfway through.

Freezing:

•Not ideal for freezing, as the texture of the carrots and glaze may change. Best enjoyed freshly made or reheated within a few days.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.