Marinated and roasted shredded carrots topped with a vinegar based bbq sauce, a simple purple cabbage slaw (shredded cabbage and vegenaise) and pickles. Served on a whole wheat skinny bun.
To make the carrots…
1 – 10oz bag shredded carrots
2 TBSP tamari (or soy sauce)
2 TBSP liquid smoke
1 TBSP maple syrup
1/4 tsp onion powder
1/4 tcp garlic powder
1/4 tsp black pepper
In a small bowl mix together all ingredients except the carrots.
Put the mixture along with the carrots in a ziplock bag (my carrots came in a resealable bag which I used).
Work the mixture around coating the carrots.
Let marinade for at least a couple hours occasionally working the bag to coat the carrots.
Place shredded carrots on baking sheet and bake at 350 for about 20 minutes.
This same method can be used to make carrot “hotdogs” only cooking the full carrots closer to 30 minutes..