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Shredded Carrots with Bacon

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I am pretty sure that Shredded Carrots with Bacon is going to become your family’s favorite side dish. It’s unexpected, it’s delicious, and it is super easy to make! All you need is one skillet to cook this deliciousness and it is Whole30 & Paleo compliant too! No gluten or dairy, just vegetables and bacon. How can you not love a side dish that has bacon as one of the main ingredients?

Shredded Carrots with Bacon is the perfect side dish for any meal! cookingwithcurls.com

Unless you’re vegan, I suppose then you would have a problem with Shredded Carrots with Bacon, LOL. Well I am not vegan, and I am guessing you aren’t either since you are still here. 😉

Shredded Carrots with Bacon are a delicious and super easy to make side dish that the entire family will love! cookingwithcurls.com

How to make Shredded Carrots with Bacon:

Shred the carrots using a box grater or a food processor and place them in a bowl. Set aside…..

Shred the carrots with a box grater cookingwithcurls.com

Chop the bacon and fry it in a large skillet over medium heat until crispy…..

Chopped bacon cooking in a cast iron skillet cookingwithcurls.com

Remove the bacon with a slotted spoon or spatula and place it in a small bowl…..

Cooked bacon in a bowl cookingwithcurls.com

Add the shredded carrots to the skillet and toss to combine with the bacon grease…..

Shredded carrots cooking in the cast iron skillet cookingwithcurls.com

Cover the skillet with a lid and cook for 3 minutes.

Stir in the Herbs de Provence and pepper…..

Add the herbs to the carrots in the skillet cookingwithcurls.com

Replace the lid on the skillet and cook for 2 to 3 minutes longer, until the carrots are tender.

Remove from heat and stir in the parsley and cooked bacon…..

Add the parsley and bacon to the carrots in the skillet cookingwithcurls.com

Adjust the seasonings as needed and serve…..

Shredded Carrots with Bacon is the perfect side dish to serve anytime of day, even breakfast!! cookingwithcurls.com

Shredded Carrots with Bacon would be perfect served along side chicken, pork, or even meatloaf! As you can see above it is also incredibly delicious served with fried eggs for breakfast. 🙂

Notes:

  • Herbs de Provence is my go to herb combination, but you can use whatever herbs that you like.
  • I used standard, uncured bacon in this recipe.
  • You should have approximately 2 tablespoons of bacon fat left in the skillet. If you are using a lean bacon, you may need to add additional oil or butter to the pan.

More delicious vegetable side dish recipes:

This recipe was adapted from my old Betty Crocker’s Cookbook. I did not feel the need to boil the carrots first to cook them, that just sounded like a waste of a pan. I also thought they could use a bit more flavor, so the Herbs de Provence jumped into action! Feel free to add cayenne or hot sauce to really spice them up!. 😉

Enjoy!!

Shredded Carrots with Bacon is the perfect side dish for any meal! cookingwithcurls.com

Shredded Carrots with Bacon

Shredded Carrots with Bacon is the perfect side dish to serve anytime of day, even breakfast! It's super delicious and easy to make.
4.14 from 15 votes
Print Rate
Course: Side Dish
Cuisine: American
Keyword: side dish, recipe, carrots, bacon, whole 30, paleo, one pan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 109kcal
Author: Lisa Johnson

Ingredients

  • 1 ½ pounds organic carrots (peeled and shredded)
  • 4 slices uncured bacon (sugar-free for whole30 and paleo)
  • 1 teaspoon Herbs de Provence (or herbs of your choosing)
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped Italian parsley
  • sea salt (to taste)

Instructions

  • Shred the carrots using a box grater or a food processor and place them in a bowl. Set aside.
  • Chop the bacon and fry it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon or spatula and place it in a small bowl.
  • Add the shredded carrots to the skillet and toss to combine with the bacon grease. Cover the skillet with a lid and cook for 3 minutes.
  • Stir in the Herbs de Provence and pepper. 
  • Replace the lid on the skillet and cook for 2 to 3 minutes longer, until the carrots are tender.
  • Remove from heat and stir in the parsley and cooked bacon. Adjust the seasonings as needed and serve.

Notes

  • Herbs de Provence is my go to herb combination, but you can use whatever herbs that you like.
  • I used standard, uncured bacon in this recipe.
  • You should have approximately 2 tablespoons of bacon fat left in the skillet. If you are using a lean bacon, you may need to add additional oil or butter to the pan.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 176mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19155IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 0.8mg

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