Bloody Carrot "Bacon" – a delicious recipe with purple heirloom carrots, maple syrup, white wine vinegar, salt, freshly cracked black pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Line a baking sheet with tin foil. Preheat oven to 500 F.
2
Peel the carrots. Slice into thin strips with a knife or mandolin type apparatus. Try to slice each piece so you get the white of the centre of the carrots in the middle, gradating out to the deep red/purple exterior.
3
Cut the strips to the length you would like, mine were fairly small little strips for my mini brunch theme.
4
Toss the cut strips into a large bowl. In a small bowl mix together the remaining ingredients with a whisk. Pour the mix over the carrot strips and mix thoroughly to coat. Roast in the oven at the high temperature until the maple syrup starts to caramelize the strips. You can also broil for the last little while to get a little more crispiness out of the strips and more of a smokey flavor.
5
Remove from oven and transfer strips to serving vessel of choice with a spatula (I put them in a tiny le creuset pot fitted with a lid).
6
Enjoy! It ain't bacon but it looks like it and tastes great!
235
kcal
Calories
10
g
Fat
41
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large purple heirloom carrots, 2 tablespoons maple syrup, 1/4 cup white wine vinegar, 2 dashes coarse sea salt (or smoked salt if you want more bacony flavor), and more.
Yes, Bloody Carrot "Bacon" falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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