According to the Colorado Department of Agriculture, every year, Colorado harvests more than 2,000 acres of carrots. This colorful root veggie comes in familiar orange, but more exciting in our book, are the vibrant purples, deep reds, white and yellow varieties that make for one beautiful, edible rainbow. This highly nutritious snack and common ingredient is also fat free, low in sodium and serves as an excellent source of vitamin A & C. Plus, it contains good-for-you bioactive compounds like carotenoids and a healthy amount of dietary fiber.

The beautiful root shoots are typically available in Colorado, August through November, and boast a heightened and palatable taste due to our sought-after sunny afternoons and chilly evenings.

In an article published by Colorado State University, it states that “our Rocky Mountain climate is well suited for carrots to reach full ripening, color and flavor potential. The temperature variance of warm days followed by cool nights enables the production of natural sugars resulting in sweeter carrots.”

So just in time for peak season RMFR shares an easy backyard bbq recipe from chef Jason K. Morse, founder of 5280 Culinary, that highlights the popular ground-dwellers with the added and very welcome application of bacon.

Grilled Bacon Wrapped Carrots with Honey Glaze

  • 2 lbs. Baby Carrots with Tops
  • 1-1.5 lbs. Applewood Thick Cut Bacon
  • Kosher Salt to Taste
  • Black Ground Pepper to Taste
  • Honey to Taste
  • Olive Oil

Preheat grill to 400℉

Trim carrot tops down to the thickest part right above the carrot then wash and peel.

Partially cook carrots in salted boiling water for 5-7 minutes.

Shock carrots in ice water until fully cooled.

Lightly oil carrots and season to taste with salt and pepper.

Wrap one piece of bacon around each carrot tightly and tuck the bacon under itself to prevent unraveling. Continue wrapping each carrot in bacon then place onto a cookie sheet.

Place carrots onto the indirect side of the grill and close the lid. Cook carrots for 5-6 minutes, then rotate. Continue to do this on all sides of the carrot until the bacon is within 3 minutes of being done.

Baste the carrots with honey and adjust seasoning as needed. Allow carrots to glaze for the final 3 minutes of cooking.

Remove carrots from grill and serve.

PRO TIP: We suggest grabbing some carrots from your local farmers market and using River Bear American Meats Denver bacon, that’s dry-rubbed and cured with a proprietary spice and herb, then smoked with pecan and peach wood. *Get it delivered right to your door via Royal Crest Dairy.

*Header image courtesy of Gabriel Gurrola