Originally Posted by
MarkCron
I'd like to know how you made those carrots, and were they soft or crunchy or a mix?
They were soft but not mushy...like any other roasted carrot but the bacon part was a little crunchy.
Originally Posted by
JBord
I
Wow, I want those carrots. What part of Croatia? I would have eaten those every meal if I had seen them in Dalmatia.
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These were at a little restaurant in Zagreb called Mr. Moo. It was a total fluke that we found it and went only because we thought the name was funny and ended up having a delicious steak dinner with these carrots. Excellent food & wine at this place. I will see if I can find the pic I took at the restaurant & post it later.
I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it).
I first blanched the carrots in boiling salted water for about 10 minutes until a sharp knife can almost slide in and then I ran them under cold water to stop cooking. I patted them dry with a paper towel. I tightly wrapped each carrot with a half piece of raw bacon (don't use thick cut) and put them on the foil lined sheet pan (if possible face carrot with tail end of bacon on the bottom) & sprinkled with cracked pepper. I put the tray in a 375 oven for about 20 minutes. In the meantime I mixed maple syrup with a bit of siracha in a bowl ( I should have used more siracha for more zing but I didn't want to overwhelm the maple). Remove pan and carefully turn over each carrot (using tongs)& then brush with maple syrup mixture...back in the oven for another 20 minutes and another brush with syrup and cook another 5 minutes (or until carrot is tender when pierced with a sharp knife). Remove carrots with tongs to serving plate and if any syrup left, brush it on and then sprinkle with Maldon sea salt.
I probably used about a third to half cup of syrup and a tsp of siracha.
I had them reheated last night for dinner & decided they are best eaten right away...the reheated ones were soggy.
You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each.
A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive.