Smoked Bacon Wrapped Carrots with Maple Glaze

Enhance the earthy sweetness of carrots by wrapping them in salty bacon, cooking them with smoke, and finishing off with a maple glaze.
bacon wrapped carrots on serving plate

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You might think of carrots as being a bit boring and bland, but this recipe is going to change your mind! Plus, everything is better wrapped in bacon.

The sweet maple syrup, salty bacon, soft texture of the carrot, and the nice aroma of smoke are something you really need to experience. 

If you want to change it up a little and try a fun recipe that will impress your family and friends, this is a good one! It is surprisingly easy to make yet unique and, most importantly, packed with flavor. 

How to make Bacon Wrapped Carrots

1. Prep the carrots

I like to buy carrots with the tops still on them for presentation purposes. I’ll snip them leaving a few inches attached and save the leaves for plating later. This is not really necessary but it’s a good way to use all of the carrot and add some extra color to your plate. 

raw peeled carrots on white plate
Carrots aren’t typically washed thoroughly before they make it to the grocery store so it is important to give them a good scrub before you get to cooking. 

The first step is to wash your carrots. Under room temperature water is fine, just rub them with your hands to remove any dirt/debris.

Then, grab a vegetable peeler or scrape and peel off the outer skin of the carrots from top to bottom. 

2. To parboil or not?

Carrots, on average, are between 1-½” and 2” at the thickest part. The carrots I used for this recipe were about 1” at the thickest part, so I could skip the par-boiling step. 

If your carrots are a bit thicker, it’s a good idea to parboil them for 3-5 minutes to help soften them up. Otherwise, you risk being left with a crunchy carrot which is not what you are looking for. The end product should be crispy bacon with a soft bite-through carrot on the inside. 

3. Wrap

When wrapping with bacon, I like to use a thin cut. I take one piece, stretch it out, and then wrap it as tight as I can from top to bottom. You should be able to cover each carrot with one strip of bacon. 

raw carrots wrapped in bacon on a white plate
Give it a little tuck underneath the carrot to ensure that the bacon stays in place during the cooking process.

Once your carrot is wrapped in bacon, you want to place it down with the ends of the bacon underneath.

4. Season

After each carrot is wrapped tightly in bacon, you can season them with your favorite BBQ rub.

I used Honey Hog from Meat Church for this recipe, but you can use any pork or chicken rub that you prefer.

If you like to make your BBQ rubs at home, check out these 10 BBQ Dry Rubs You Can Make at Home

raw carrots wrapped in bacon with seasoning

The seasoning will help you get a better color as well as flavor. However, if you are watching your sodium intake, it’s ok to skip this step! 

5. The cook

Heat your smoker to 250°F.

I used my Pitboss Pro 1150 and smoked with Bear Mountain BBQ Pecan Pellets. Cherry or applewood would also be a great choice for this recipe – you want to use a wood with a milder flavor profile so that you do not overwhelm the carrots with smoke flavor. 

Carefully place each carrot on the grill and cook for about an hour.

bacon wrapped carrots cooking on the grill

After an hour, turn the temperature up to 350°F for the last 20-30 minutes to get the bacon crispier and the carrots cooked through.

Now take some maple syrup and brush it on the carrots. The maple glaze really gives these carrots a nice shine and of course, a sweet finish. 

bacon wrapped carrot being brushed with glaze with black brush
When cooked, the carrots should be soft when poked, similar to the texture of cold butter.

To check for doneness, you can take your instant-read thermometer and check for an internal temp of 195-200°F or use a toothpick and poke into the carrot to test if they are soft enough. If they are not fully tender, leave them on the smoker and check them every 10 minutes until you reach your desired tenderness. 

What to serve your bacon wrapped carrots with

These are the perfect side dish for many different meals, but they really shine when combined with your holiday favorites!

plated bacon wrapped carrots with carrot top greenery on a white plate
Carrot top garnish.

Here are some great recipes that will pair perfectly with your bacon-wrapped carrots:

bacon wrapped carrots with maple glaze on the grill

Bacon Wrapped Carrots with Maple Glaze

Carrots wrapped in bacon, smoked with pecan wood and glazed with maple syrup.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories: 272kcal
Author: Jordan Hanger

Ingredients

  • 12 carrots medium size
  • 12 slices bacon thin
  • 1 tbsp BBQ rub
  • ¼ cup maple syrup

Instructions

  • Heat your smoker to 250°F.
  • Clean and peel the carrots.
  • If your carrots are thicker than 1” at the thickest part, parboil them for 3-4 minutes. If they are 1” thick or smaller, you can skip to Step 4.
  • Wrap the bacon tightly around each carrot. Stretch the bacon to cover as much of the surface of the carrot as possible. Tuck the ends underneath.
  • Season each carrot with BBQ rub.
  • Place the carrots on the grill and smoke for 1 hour.
  • Brush the maple syrup all over the exterior of the bacon-wrapped carrot and increase the temperature in your smoker to 350°F. Let them smoke for another 20 to 30 minutes.
  • To test for doneness you can either take your instant read thermometer and check for an internal temp of 195-200°F or use a toothpick and poke into the carrot to test if they are soft enough. If they are not fully tender, leave them on the smoker and check them every 10 minutes until you reach your desired tenderness. 

Notes

What does parboil mean? Boiling the carrots in water until they are partially cooked, but not all the way.
What type of wood should I use? Pecan, cherry, or applewood would be a great choice for this recipe.

Nutrition

Calories: 272kcal | Carbohydrates: 22g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 377mg | Potassium: 512mg | Fiber: 3g | Sugar: 14g | Vitamin A: 20415IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.

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