Carrot Bacon

by Barry Lewis

Prep time
5 mins
Cook time
15 mins


1 carrot

1tbsp rapeseed oil

1tbsp tahini

1tbsp soy sauce

1tbsp maple syrup

½ tbsp smoked paprika

Ah carrot bacon, one to get the mind boggling, the bacon lovers confused and the veggies excited? Well, sort of… this is carrot bacon, a recipe you’ve been sending me to try via the website and it excites me greatly! I just want to get something out of the way though, it’s quirky and has a texture more like a fruit roll up, but it kind of works! The ingredients below are what I used from what I was sent but I would lower the maple syrup amount next time for sure as it was a little sweet. You could also use liquid smoke instead of paprika or alongside if you have it, just a dash would be fine.

This does work though and is worth at least trying! I think sliced up on top of a salad could work really well!

First up wash a large carrot, then trim off the top and bottom. Next, using a peeler remove the outer skin and then begin to make ‘rashers’ by doing a steady trim with the peeler all the way along the carrot to create even sized strips.

Mix all of the ingredients together in a bowl until a smooth and dark in colour. Put the carrot strips into the bowl with the mix and stir to coat well. Place cling film over the top of the bowl and place in the fridge for 30 minutes.

Pre-heat the oven to 200c or equivalent see temperature conversion chart. Place the carrot strips down onto a lined baking tray and bake for 15 mins until well charred / caramelised. Allow to cool!

You can bake them a little longer but do keep your eye on them. Once cooled gobble up and work out if you like them or not! It’s certainly quirky, quick and fun, so give them a try and tweak the marinade to your liking and let us know what you think!