Tabitha Brown's Carrot Bacon

Ingredients

• 3 Carrots (large, washed and peeled)
• 2 Tbsp Liquid Smoke (low‑sodium, gluten‑free)
• 2 Tbsp Maple Syrup (Miss Butterworth's brand preferred)
• 1 tsp Onion Powder
• 1 tsp Garlic Bread Spice Blend (used in place of garlic powder)
• 1 tsp Ground Paprika
• 0.5 tsp Black Pepper (freshly ground if possible)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the carrots.

   Time: PT5M

   Temperature: 400°F

2. Trim and Slice Carrots

   Wash the carrots, peel if desired, then cut off the first outer layer of each carrot. Slice the carrots lengthwise into thin strips about 1/8‑inch thick, resembling bacon strips.

   Time: PT7M

3. Prepare the Marinade

   In a mixing bowl combine 2 Tbsp liquid smoke, 2 Tbsp maple syrup, 1 tsp onion powder, 1 tsp garlic‑bread spice blend, 1 tsp ground paprika, and ½ tsp black pepper. Whisk until smooth.

   Time: PT3M

4. Coat Carrot Strips

   Add the carrot strips to the bowl and toss thoroughly so each piece is evenly coated with the glaze.

   Time: PT3M

5. Arrange on Parchment

   Line the baking sheet with parchment paper. Lay the coated carrot strips in a single layer, making sure they do not overlap or pile.

   Time: PT5M

6. Bake the Carrot Bacon

   Place the sheet in the oven and bake for 35‑40 minutes, flipping the strips halfway through, until the edges are crisp and the glaze is caramelized.

   Time: PT40M

   Temperature: 400°F

7. Cool and Serve

   Remove the baking sheet, let the carrot bacon cool on the parchment for 5 minutes. The strips will crisp up further as they cool. Serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

15 g

Fat

0 g

Fiber

3 g