That’s right, people: CARROT BACON.
And before all of you, ‘Heaven-is-paved-with-bacon’ people get your panties in a bunch, just know this isn’t meant to BE bacon, but a pretty damn tasty replacement for those who would like to eat less meat or are vegetarian.
My seventy eight-year-old Nebraska born father was recently given strict doctors orders: no more pork or red meat. I’ve been on a mission to help him succeed and to make it delicious along the way. I also wanted to avoid the typical meat-free bacon-y ingredient: liquid smoke. I simply don’t understand adding liquid carcinogen to my food, and the only time I tried (I was making coconut bacon), I threw up 20 minutes after. So, yeah. A bit of smoked salt — sure. Liquid smoke? I recommend you pass and try my approach instead.
I highly recommend piling this carrot bacon high on a sandwich with avocado and fresh tomato, or whatever your interpretation of a classic BLT might be.
3 large carrots
2 T melted coconut oil
2 T Worcestershire
2 T maple syrup
2 t hot sauce (go for a vinegary based sauce like Red Clay)
smoked or regular Maldon salt
Preheat oven to 400F°.
Place your carrot flat on a cutting board and drag a peeler from the head to the base with a good amount of pressure. This peeling process will create bacon-like ribbons.
Melt your coconut oil in a small pan. Add a splash of bourbon letting it sizzle and cook-off for 30 seconds. Remove from heat and combine with the remaining ingredients in a large mixing bowl. Toss your carrot ribbons into the mixture until they are fully coated.
Line a baking sheet with parchment paper and place your ribbons flat (it’s okay if there’s a bit of cross-over) and drizzle with smoked or regular Maldon salt. Bake on a high rack for 10-15 minutes. Remove from heat, flip the carrot bacon, and brush any remaining marinate onto the other side. Return to oven for another 10-15 or until crisped, but not burnt.
Enjoy? Find more recipes like these in my book, Aim True.