Carrot Bacon - multisitehub

5 mins

20 mins

55 mins

4
to 6 servings

2 carrot carrots

2 tablespoons soy sauce

2 tablespoons canola oil

1 1/2 tablespoons tahini

1 tablespoon maple syrup

3/4 teaspoon smoked paprika

1/4 teaspoon pepper

1/4 teaspoon liquid smoke, optional

class="comp section--instructions section">

Steps to Make It

Gather the ingredients.
Preheat the oven to 300 F and line a large baking sheet with parchment paper. Run a y-peeler over the carrots from top to bottom with a good amount of pressure to make long, thin strips. Continue until you have have peeled both carrots as much as possible.
In a medium bowl, combine the soy sauce, oil, tahini, maple syrup, paprika, pepper, and liquid smoke, if using. Whisk together until well mixed.
Add the carrot strips to the marinade, then toss to coat. Let sit for 30 minutes at room temperature.
Remove the carrot strips from the marinade and place on the prepared baking sheet in a single layer, leaving a little space between each. Brush the tops with some of the excess marinade left in the bowl.
Bake the carrot bacon for about 20 to 25 minutes or until browned, but not burned. Keep a close eye on the strips in the last 5 minutes.
Let cool for a few minutes to crisp up before serving. If the "bacon" isn't as crispy as you'd like, you can return it to the oven for a few more minutes. Enjoy!

How to Store

Store leftover carrot bacon in an airtight container at room temperature for up to 3 days.
To reheat, place the strips back in a 300 F oven for a few minutes, being careful not to let them burn.

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Serves 4

american

Carrot Bacon,brunch,american,back to school

Breakfast & Brunch, Vegetarian Breakfast, Breakfast MeatsVegetarian & Vegan Food

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