A healthy and beautiful side dish that is perfect for the holiday season!

Ingredients

• 2 lbs rainbow carrots
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 4 strips bacon
• 1 shallot, diced
• 1 Tablespoon minced garlic
• 3 Tablespoons honey
• 1 1/3 Tablespoons Balsamic vinegar
• 1/4 cup chicken broth
• 2 Tablespoons bourbon whiskey
• 1/4 cup crumbled goat cheese or feta
• 1 Tablespoon diced chives

Directions

1. Preheat oven to 425°. Line baking sheet with tin foil.
2. Slice carrots in half, length wise. Place on lined baking sheet and drizzle with olive oil. Season with salt, and stir to evenly coat.
3. Roast carrots for 20 minutes.
4. Meanwhile, cook bacon in skillet for 3 minutes. Stir, and add shallot and garlic. Cook another 5 five minutes, stirring occasionally.
5. Add honey, balsamic, bourbon, and chicken broth into bacon, stir well. Cook over medium heat for 3-5 minutes, stirring occasionally. Sauce should reduce as it thickens.
6. Remove carrots from oven.
7. If serving immediately : plate carrots and pour glaze over top. Stir to combine. Top with cheese and chives.
8. If serving later : place carrots in crock pot and top with glaze. Stir to combine, and top with cheese and chives. Keep crock pot on keep warm until ready to serve

21 day fix container count:

1 cup = 1 green, 1/2 blue, 1 tsp