I made this recipe as part of a first course for a dinner party I held. The course was "brunch in miniature" (mini bagels with herbed cream cheese, scrambled quail's eggs with chives etc). The carrot bacon, though tasting not quite like bacon, was surprisingly delicious, seasoned with bacon-esque flavors. Enjoy! - DUZE —DUZE @BakingBackwards
Test Kitchen Notes
With her recipe for Bloody Carrot Bacon, DUZE has not only come up with a tasty, easy-to-prepare and different take on a favorite veggie, but she may also have solved the age-old problem of KIDS vs. CARROTS. To wit: I pull a tray of Bloody Carrot Bacon out of the oven at the EXACT MOMENT the Child walks in from school, asking for something to eat. I say, "Try this." One bite later, she asks for more. Two, three, four, five bites later, it's gone. YESSSS!!!!!I You may be skeptical, as I was, of the vinegar, but go for it. You will be glad you did. Adding a bit of salt (as per child directive) at the end was a plus. Definitely on my hit list! —wssmom
large purple heirloom carrots
white wine vinegar
coarse sea salt (or smoked salt if you want more bacony flavor)
freshly cracked black pepper
extra virgin olive oil
squeeze of a clementine
smoked paprika (optional)
In This Recipe
Line a baking sheet with tin foil. Preheat oven to 500 F.
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.
Cut the strips to the length you would like, mine were fairly small little strips for my mini brunch theme.
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.
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).
Enjoy! It ain't bacon but it looks like it and tastes great!