1 pound carrots
6 slices applewood smoked bacon
5 tablespoons honey
1/4 cup brown sugar
1 teaspoon(more if you like it really spicy) Sriracha sauce
Parsley for garnish
Preheat oven to 400°F.
In a small bowl mix together the honey and Sriracha sauce and set-aside.
Line a rimmed baking sheet with foil and top foil with parchment paper. Peel and trim carrots leaving an inch of the stems (see notes).
Wrap bacon slice around each carrot from top to bottom.
Place on the prepared baking sheet with the end of the bacon strip down on the baking sheet. Repeat with remaining carrots and bacon. Sprinkle with black pepper and place in the preheated oven.
Bake for 25 minutes carefully turn over with tongs. Baste with honey Sriracha sauce. Divide and sprinkle the brown sugar evenly over carrots. Place back in the oven for another 20-25 minutes depending on the thickness of carrots. Bacon should be crispy. Remove from oven and baste with any remaining sauce.
Sprinkle with chopped parsley and serve immediately.
I used fresh carrots ( from my garden) with the greens still attached, carrots without stems will work just as well.
My carrots were also small, so I cut the bacon strips in half.
Make sure carrots that are at least an inch thick. If carrots are too thin, they will overcook while trying to get the bacon crispy.