In a large ovenproof pan heat the oil over high heat. Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 or 2 minutes. Add Louis’s Maple Syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.. Add Louis’s Maple Syrup, salt, and pepper and toss well to coat the carrots
Cook the bacon: In a large pan over medium-high heat, cook bacon in batches until it is browned but not crisp. Drain on paper towels and set aside. Glaze the bacon: Combine the Louis’s Maple Syrup, Dijon mustard, and brown sugar in a small bowl and set aside. Return the bacon to the pan, brush with the glaze and turn. Cook glazed side down for 2 minutes over low heat. Gaze, turn and cook for an additional 2 minutes over low heat. Repeat until all of the glaze is used and serve immediately. Combine the Louis’s Maple Syrup, Dijon mustard, and brown sugar in a small bowl and set aside
¾ cup pure olive oil, ¼ cup balsamic vinegar, In a jar with a tight-fitting lid, ¼ cup maple syrup, ¼ cup Dijon mustard, 2 garlic cloves, minced, ¼ teaspoon pepper, combine all ingredients: shake well. Store in a fridge.