Pulled BBQ Carrots
User Reviews
4.3
-
Prep Time
15 mins
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Cook Time
37 mins
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Total Time
52 mins
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Servings
5 servings
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Calories
120 kcal
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Course
Main Course
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Cuisine
American
Pulled BBQ Carrots
Description
This recipe starts by shredding large carrots and thinly slicing a red onion, which are combined with olive oil, salt, and pepper then roasted in a foil-lined baking pan initially covered to steam and soften and later uncovered to caramelize edges slightly. The roasting process ensures the carrots and onions become tender and develop a subtle sweetness and depth of flavor through light caramelization.
The BBQ sauce that accompanies the vegetables is a balanced mix of tomato sauce, garlic, apple cider vinegar, dark molasses, brown sugar, and a blend of spices including paprika, cumin, onion powder, and various peppers, along with lime juice and fresh cilantro for brightness. The sauce can be adjusted for spiciness by varying cayenne pepper quantity or omitting it altogether.
After roasting, the carrots and onions are tossed with the BBQ sauce to create a dish with a pulled-meat texture and smoky, sweet, and tangy flavors. The prepared carrots can be served as a sandwich filling, side dish, or main course. The recipe includes suggestions for appropriate ingredient substitutions and storage options.
Use vegan brown sugar brands like Imperial Sugar or GW Sugar; coconut sugar is an alternative.Store the prepared carrots covered in the refrigerator for up to 5 days.Freeze in freezer-safe containers for up to 2 months; thaw in the refrigerator before use.Adjust cayenne pepper in the BBQ sauce according to desired heat level to suit sensitivity.
Ingredients
- 5 carrot large; peeled and shredded
- 1 red onion large; peeled and thinly sliced
- ½ teaspoon olive oil
- sea salt to taste
- black pepper to taste
For the BBQ sauce:
- 1 cup tomato sauce
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 1 tablespoon dark molasses
- ¼ cup brown sugar See Note
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper see note in instructions
- ¼ teaspoon white pepper
- 1 tablespoon of lime juice
- 1 pepper the pepper is optional, this will make the sauce extra spicy, if you use it, make sure to remove the seeds, from a small can of peppers in adobo sauce; remove the seeds
- 1 teaspoon olive oil
- 1 tablespoon cilantro
Instructions
- Preheat the oven to 385°F and line a baking pan with parchment paper. If you don’t have parchment paper you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
- Shred the carrots with the shredder attachment of your food processor or with a box or hand held grater.
- Thinly slice the onion.
- Put the carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Sprinkle ground sea salt and ground pepper evenly over the top. Cover the pan with aluminum foil and roast for twenty minutes (shake the pan every ten minutes to ensure even roasting), remove the foil and roast for ten more minutes. The carrots and onions should be nice and soft, and lightly caramelized.
- NOTE: If you are sensitive to spicy food blend the BBQ sauce without the cayenne pepper first, then add it slowly until you find the heat that's good for you. Also, if you don't tolerate spicy food, skip the pepper in adobo sauce
- While the carrots and onions are roasting, put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.
- Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.
- Enjoy!
Notes
- Opt for vegan brown sugar such as Imperial or GW Sugar; coconut sugar is also suitable.
- Keep leftovers refrigerated covered for as long as 5 days.
- For longer storage, freeze in appropriate containers for up to 2 months and thaw refrigerated before use.
- Modify cayenne pepper in sauce to control spice level and accommodate dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 120kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 797mg | 33% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 10701IU | 214% |
| Vitamin C | 11mg | 12% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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