CARROT BACON RECIPE RECIPES
CARROT BACON RECIPE - RECIPES.NET
Enjoy a crispy & healthier bite in this carrot bacon for a vegan twist on the favorite breakfast staple, made with spices and maple syrup.
Provided by Miguel
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wash carrots and peel thinly lengthwise with a vegetable peeler or mandoline slicer.
- In a shallow dish, mix together the remainder of the ingredients.
- Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.
- Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10 to 15 minutes, flipping halfway through. When they are wavy they are ready. Sprinkle with salt to dry them out faster and become crispier.
- Serve and enjoy.
SWEET CARROTS WITH BACON RECIPE: HOW TO MAKE IT
Nutrition Facts: 2/3 cup equals 140 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 331 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein.
Provided by Taste of Home
Categories Side Dishes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook carrots according to package directions. Cook bacon in a small skillet over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 teaspoon of drippings., Saute onion in butter and reserved drippings. Add brown sugar, salt and pepper; cook and stir until brown sugar is melted., Drain carrots and toss with onion mixture. Crumble bacon; sprinkle over top.
Nutrition Facts : Calories 140 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
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VEGAN CARROT "BACON" | RECIPES | WW USA
This clever method takes a humble carrot and turns it into savory, smoky, chewy-crisp “bacon.” You’ll want to cut the carrot using a vegetable peeler that allows for slightly thicker ribbons than you might use in, say, a tender salad (paper-thin ribbons are likely to burn). A Y-peeler tends to work best, especially when you apply a little pressure as you slide it down the carrot. The slices will crisp up as they cool, but they won’t be shatteringly crunchy. Some pieces will be a little chewier, some a little crispier, and all will be a whole lot of delicious.
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