Set your oven to 400°F (200°C) and allow it to fully preheat. A hot oven helps the bacon render properly and caramelizes the maple glaze later.

Wash, peel, and trim the carrots if needed. Pat them dry so the bacon sticks well and roasts instead of steaming.

Starting at the thicker end, wrap one strip of bacon snugly around each carrot. Keep the bacon tight but avoid overlapping too much—overlaps can prevent crisping.

Place a wire rack over a rimmed baking sheet and arrange the wrapped carrots on top. This setup lets heat circulate evenly and allows excess fat to drip away.

Roast for about 25 minutes, flipping once halfway through if needed. The bacon should look mostly cooked and lightly crisped, while the carrots should be just tender.

Remove the pan from the oven and carefully brush maple syrup over every side of the carrots. Don’t rush—this is where the flavor really builds.

Return to the oven and bake for another 8–10 minutes, until the glaze is bubbling and caramelized and the bacon is golden and crisp.

Let the carrots rest for a couple of minutes, then transfer to a serving platter. Spoon any extra glaze from the pan over the top if desired.