From Chow Bella Paleo
4 oz bacon, diced
1 lb peeled petite carrots, greens removed, and split in half lengthwise
1/4 cup minced shallot
1/2 tsp dried crushed rosemary
1 tbsp balsamic vinegar
2 tbsp minced fresh parsley
Salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. In a small skillet, cook the bacon until crispy. Set bacon aside, reserve drippings.
3. Place carrots on a parchment-lined baking tray. Toss with 1 1/2 tbsp bacon drippings (if there aren't enough, use olive oil, or other preferred cooking fat). Season to taste with salt and pepper. Place the carrots cut-side down and roast 20 minutes.
4. In the skillet the bacon was cooked in, heat 1/2 tbsp bacon drippings (if there aren't enough, use olive oil, or other preferred cooking fat). Add shallot and saute until tender and translucent. Stir in vinegar and rosemary and cook until slightly thickened, about 3 minutes.
5. Toss the carrots with the shallot mixture. Return carrots to roast, about 3-4 minutes. Remove from oven and top with bacon and parsley.