CARROT 'BACON' RECIPE

Ingredients

• 2 Carrot (large, washed, tops removed)
• 1 tablespoon Rapeseed Oil (also called canola oil, neutral flavor)
• 1 tablespoon Tahini (smooth, unsweetened)
• 1 tablespoon Maple Syrup (pure, not pancake syrup)
• 1 tablespoon Soy Sauce (regular or low‑sodium; use tamari for gluten‑free)
• 1 teaspoon Smoked Paprika (adds smoky flavor; can use smoked salt or liquid smoke as alternative)

Instructions

1. Prepare Baking Surface

   Line the baking tray with a silicone baking mat or parchment paper to prevent sticking.

   Time: PT2M

2. Peel and Slice Carrots

   Trim the tops and bottoms off each carrot. Using a Y‑peeler, peel the carrot lengthwise, creating long thin ribbons. Aim for strips about 2‑3 mm thick and of even width.

   Time: PT10M

3. Make the Marinade

   In the mixing bowl combine 1 Tbsp rapeseed oil, 1 Tbsp tahini, 1 Tbsp maple syrup, 1 Tbsp soy sauce and 1 tsp smoked paprika. Whisk until smooth and glossy.

   Time: PT5M

4. Marinate the Carrot Strips

   Add all carrot ribbons to the bowl, toss gently until each piece is fully coated. Transfer the mixture to a shallow dish, cover tightly with cling film and refrigerate for 30 minutes.

   Time: PT32M

5. Pre‑heat the Oven

   Set the oven to 200 °C (390 °F) and allow it to come to temperature.

   Time: PT5M

   Temperature: 200°C

6. Arrange and Brush

   Remove the carrots from the fridge. Lay the strips in a single layer on the prepared tray. Brush any remaining cold marinade over the tops for extra flavor.

   Time: PT5M

7. Bake the Carrot Bacon

   Place the tray in the pre‑heated oven and bake for 15 minutes, turning once halfway through, until the edges are caramelised and slightly crisp.

   Time: PT15M

   Temperature: 200°C

8. Cool and Serve

   Remove the tray, let the carrot bacon rest for 2 minutes, then serve warm on its own or in a sandwich.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

3 g