Carrot Bacon

Last night I was doing a vegetarian dinner of creamy lemon pasta with asparagus and thought a bacon component would be a nice touch, sort of like a carbonara.  I love carrots and thought why not carrot bacon?!  Slice it thin, marinate in some liquid smoke, roast it off and viola!  Having thought I was a pioneer of this idea, I went to google and found out I wasn't even close.  Leave it to those vegans.  Countless versions already done.  So, while not original, it was delicious.  Have fun and Enjoy!

6-8 large carrots
1/2 cup vegetable broth (could use chicken stock too)
1 teaspoon soy sauce
2 tablespoons olive oil
1/2 teaspoon liquid smoke
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste

 

Preheat oven to 400°F.

Sliced carrots into thin strips using either a mandolin or food processor to keep them uniform. In a small bowl, whisk together broth, soy sauce, olive oil, liquid smoke, and paprika. In a shallow dish, mix carrots with broth mixture until carrots are completely coated. Arrange carrot slices on a foil wrapped baking sheet, making sure they don’t overlap. 

Put in oven and bake for 10 minutes. Remove baking sheet from the oven and flip carrots. Put baking sheet back in the oven to bake for another 10-15 minutes. (It might take more less time depending on how thick or thin you slice your carrots.) You’ll know you’re  bacon is done when the edges are crispy and the center of each looks dry. 

Carefully move the bacon to a plate with a paper towel to soak up any extra oil. Salt and pepper to taste. Let cool to room temperature before crumbling over a salad or putting on a sandwich. Store in airtight container in the fridge.