Ingredients
Carrot ribbons
- 250 g carrots about 9 oz, washed and peeled
- 1 tablespoon canola oil 15 ml
- 1 tablespoon pure maple syrup 20 g
- 1 tablespoon soy sauce 15 ml
- 1 teaspoon smoked paprika 2 g
- 1/2 teaspoon garlic powder 1 g
- 1/8 teaspoon black pepper
Equipment
- Vegetable peeler
- Two baking sheets
- Parchment paper
- Mixing bowl
- Tongs
Instructions
Shave and roast
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Use a vegetable peeler to shave long, thin carrot ribbons, rotating the carrot as needed. Reserve any thick cores for another dish.
- Whisk the oil, maple syrup, soy sauce, smoked paprika, garlic powder and pepper. Toss the ribbons gently to coat, then lift them out of excess liquid and arrange in a single layer without overlapping.
- Bake for 8 minutes, then turn the ribbons carefully and rotate the trays. Continue for about 5–12 minutes, checking frequently and removing thinner pieces as their edges brown. Timing varies substantially with thickness; do not burn the edges to force every center crisp.
- Cool on the trays for 5 minutes to judge the texture, then serve in four small topping portions. The ribbons may have crisp edges and flexible centers and are best used shortly after cooking.
Nutrition
Calories: 73kcalCarbohydrates: 10gProtein: 1gFat: 3.6gSaturated Fat: 0.3gSodium: 250mgPotassium: 242mgFiber: 2gSugar: 6.1gCalcium: 29mgIron: 0.4mg
Notes
Nutrition is an estimate per one-fourth of the measured recipe using USDA data and assumes all coating is consumed; unused carrot cores or coating left behind reduce the amount eaten. This is a vegetable topping, not a protein-equivalent replacement for pork bacon. Soy sauce may contain wheat. Refrigerate leftovers promptly and use within 3–4 days; the texture will soften.