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Onion-Bacon Baby Carrots

 Onion-Bacon Baby Carrots
I came up with this side dish for Thanksgiving, and it was a big hit. Now it has a place at our holiday table as well as impromptu get-togethers with family and friends. —Diana Morrison Poole, Rock Hill, South Carolina
8 ServingsPrep: 35 min. Bake: 45 min.


  • 2 large sweet onions, sliced
  • 1 tablespoon olive oil
  • 2 pounds fresh baby carrots, halved lengthwise
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup maple syrup
  • 2 tablespoons butter
  • 1/2 cup french-fried onions
  • 8 bacon strips, cooked and crumbled
  • 1/4 cup chopped green onions


  • In a large skillet, cook onions in oil over medium heat for 15-20
  • minutes or until golden brown, stirring frequently.
  • In a large bowl, combine the onions, carrots, salt and pepper; toss
  • to combine. Transfer to a greased shallow 3-qt. baking dish. Cover
  • and bake at 400° for 40-45 minutes or until tender.
  • Stir in syrup and butter. Sprinkle with french-fried onions and
  • bacon. Bake, uncovered, 5 minutes longer or until fried onions are
  • browned. Sprinkle with green onions. Serve with a slotted spoon.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 180 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 546 mg sodium,

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Onion-Bacon Baby Carrots (continued)

Nutritional Facts: 21 g carbohydrate, 3 g fiber, 3 g protein.