As the days get shorter and the temperatures drop, Thanksgiving may still seem a few weeks away, but now is the perfect time to start thinking about your holiday menu. November Market Bags from Lake Tahoe Markets are filled with the ingredients that make Thanksgiving memorable, from yams and winter squash to Brussels sprouts, kale, apples, and fresh herbs.

Getting a jump on your holiday cooking means having access to produce at its seasonal peak, full of the flavor that makes Thanksgiving meals unforgettable. It also gives you time to experiment with a new recipe and simply enjoy the process of cooking with farm-fresh ingredients. Whether you’re gathering around a table with family and friends or contributing a side dish to a community feast, a little planning now can make the season feel more relaxed, delicious, and connected to the beauty all around us.

One delicious way to bring those seasonal ingredients to the Thanksgiving table is with Bacon-Wrapped Carrots with Maple Glaze.  Sweet, farm-fresh carrots are wrapped in smoky bacon and brushed with maple syrup for a simple side dish that feels right at home on the Thanksgiving table. It’s an easy way to turn a seasonal favorite into something a little extra special.

Recipes like this are a reminder that Thanksgiving sides don’t have to be complicated to be memorable. Sometimes the best holiday dishes start with the freshest ingredients, a few simple additions, and a little time spent around the kitchen bringing the flavors of the season to life.

Bacon Wrapped Carrots with a Maple Glaze

10 medium carrots, approximately 8 inches long

10 slices bacon

3 Tbsp. pure maple syrup

2 Tbsp. honey

1 Tbsp. Dijon mustard

1 Tbsp. olive oil

½ tsp. salt

½ tsp. smoked paprika

¼ tsp. dried thyme

¼ tsp. black pepper

1 tsp. apple cider vinegar

Garnish:  Fresh parsley, thyme or chives, chopped

Preheat the oven to 400˚F. Set a wire rack over an aluminum foil-lined sheet pan. 

Peel the carrots, leaving ½-inch of greens at the top.  In a large pot of boiling water, add the whole carrots and blanch for 6 to 7 minutes. Drain and pat completely dry.  Starting at the thick end of the carrot, wrap one slice of bacon around each carrot in a spiral. Space the turns so a stripe of carrot shows between each one, with no overlap. At each end, push a toothpick all the way through the bacon and the carrot so it comes out through the bacon on the other side. Lay the carrots on the rack. Place the carrots in the oven for 10 minutes, until the fat in the bacon starts to render. 

Meanwhile, whisk together the maple syrup, honey, Dijon, olive oil, kosher salt, smoked paprika, thyme, black pepper and apple cider vinegar until well combined. Brush the top side of the carrots with about ⅓ of the glaze, then return to the oven and cook another 10-12 minutes. Flip the carrots, brush the side now facing up with another ⅓ of the glaze, and return to the oven for another 10-12 minutes. 

Flip again, brush with the remaining glaze, and cook a final 10-12 minutes, until the bacon is crisp and the glaze is glossy and set. Test for doneness by sliding a paring knife into the thickest part of a carrot. If it goes in easily, they’re done. If not, return them to the oven for 5 more minutes, laying a sheet of foil loosely over the top if the bacon is already crisp. 

Let rest for 5 minutes so the glaze can set, then remove the toothpicks and finish with herbs. Don’t leave the carrots on the wire rack for more than 5 to 10 minutes, or the glaze can make them hard to remove.  Remove all toothpicks before placing on a serving platter for your guests to admire and enjoy! 

Jill Rozier, Lake Tahoe Markets

www.LakeTahoeMarkets.com