Ingredients 2 pounds of organic carrots 1/2 cup Vermont Maple Dark Balsamic Vinegar 1/4 cup Franklin Raw Honey 1/4 cup nitrate free bacon cooked and crumbled Instructions Preheat the oven to 425F. Bring the vinegar and honey to a boil in a small pan. Simmer 15 to 20 minutes until it is slightly thicker. Steam the carrots until they are a bit soft but not completely cooked. Put them in a baking dish. Sprinkle crumbled bacon over it. Pour over the vinegar and honey glaze mix. Bake for about 10 minutes.
