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Smoky carrot strips

Smoky carrot strips

This recipe was commissioned by the Center for Jewish Food Ethics, developed by Chef Mark Reinfeld, and tested by chefs at Humane World for Animals.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 4.16oz

Ingredients

  • 14 each Carrots, peeled, whole
  • 1/2 cup Water
  • 6 tablespoons Oil, Canola
  • 2 tablespoons Lemons, juice
  • 2 tablespoons Capers, brine
  • 2 tablespoons Vinegar, Rice, seasoned
  • 4 teaspoons Soy sauce, Light Sodium
  • 2 teaspoons Syrup, Maple
  • 1 1/2 teaspoons Salt, Kosher
  • 1 teaspoon Paprika, Smoked, ground
  • 1 teaspoon Liquid Smoke
  • 1/4 teaspoon Pepper, Black, table grind
  • 2 each Nori (Seaweed), sheet ground in spice grinder or blender
  • 1/4 cup Capers, canned, drained
  • 1 tablespoon Dill Weed, fresh, minced

Instructions

  • Preheat the oven to 400°F. Peel the carrots and discard the outer peel. Peel the rest of the carrot into very thin ribbons using a vegetable peeler or mandoline. Transfer to a large bowl.
  • Place the water, oil, lemon juice, rice vinegar, caper brine, soy sauce, maple syrup, salt, smoked paprika, liquid smoke, black pepper, and nori in a bowl and mix well. Pour over the carrots and toss well.
  • Transfer to a large casserole dish or roasting pan, cover with aluminum foil, and roast until carrots are tender, approximately 70 minutes, depending on how thinly the carrots were sliced. Toss several times when roasting to ensure even cooking.
  • Remove from the oven, add the capers and dill and mix well. Place in the refrigerator until cool.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using. 

Nutrition

Serving: 4.16oz | Calories: 104kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 379mg | Fiber: 3g | Sugar: 5g