Shredded Carrots with Bacon
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Last Updated on June 27, 2020 by Lisa Johnson
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?
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. 😉
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…..
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…..
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:
- Charred Summer Vegetables
- Simple Roasted Carrots
- Sauteed Zucchini and Carrots
- Simple Grilled Vegetables
- Instant Pot Fried Rice
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
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.
