Maple baby carrots with crisp bacon and fresh rosemary
- In a medium skillet over medium high heat sauté bacon until crispy. Remove bacon to paper-towel lined plate; set aside. Discard fat. Wipe pan clean.
- Heat oil over medium heat. Sauté carrots with red onion until tender, about 15 minutes.
- Strip leaves of one rosemary sprig and sprinkle over carrots. Add maple syrup, salt and pepper, and toss.
- Transfer carrots to a platter. Sprinkle with crispy, crumbled bacon and garnish with remaining rosemary.