Bacon Wrapped Sriracha & Maple Glazed Carrots

My family and friends aren’t as chilli mad as me, and ever since I was told firmly that roast dinners were out of bounds I’ve been thinking of ways round it, and by golly did I! Not one person complained about chilli infiltrating the Sunday roast. I must admit I sat there quite smug watching people dive in for second helpings. I do cook for a few vegetarian friends also, so I did a small batch as a test without the bacon, and they were equally as yummy! Let’s cook!
Prep Time 15 mins
Cook Time 35 mins
Course Sides
Servings 4 people


  • 16 Carrots long and thin and possible
  • 8 rashers of smoked streaky bacon cut in half lengthways
  • 1 tbsp Daddy Cools Sriracha


  • Pre heat your oven to 200c/190c Fan/Gas Mark 6
  • Mix together the Sriracha and maple syrup and set aside
  • Line a baking sheet with non baking parchment
  • Wrap each carrot with a length of bacon and place on the baking sheet
  • Roast for 20-25 minutes until just tender and the bacon has started to crisp, use your judgement for larger carrots
  • Take the carrots out and baste with the sriracha and maple glaze and then pop back into the oven for another 6-8 minutes until they’re lovely and caramelised