You have to try these pulled BBQ carrots with homemade BBQ sauce! They're so meaty, chewy, and delicious. And they're healthy!
Prep time: PT15M
Cook time: PT37M
Total time: PT52M
Rating
4.29 stars (56 reviews)
Keywords
pulled BBQ carrots, vegan pulled BBQ carrots
Ingredients
5 large carrots – peeled and shredded
1 large red onion – peeled and thinly sliced
½ teaspoon of olive oil
Sea Salt and Black Pepper to taste
1 cup of tomato sauce
3 cloves of garlic
¼ cup of apple cider vinegar
1 tablespoon of dark molasses
¼ cup of brown sugar (See Note)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon of cayenne pepper (see note in instructions)
¼ teaspoon of white pepper
1 tablespoon of lime juice
1 pepper from a small can of peppers in adobo sauce – remove the seeds
1 teaspoon olive oil
1 tablespoon cilantro
Categories
Main Course
Cuisine
American
Steps
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!
Nutitrion
Serving Size: 0.5 cup
Calories: 120 kcal
Carbohydrates: 26 g
Protein: 2 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 797 mg
Sugar: 19 g
Unsaturated Fat: 2 g
Reviews
Dani on 2020-06-10 (5 stars): This recipe is everything. Easy. Delicious. I can't get enough. Thank you!! ❤
julie croft on 2020-04-14 (5 stars): I made this just now, for the second time. I absolutely love it. I became vegan a couple of months ago, but I made it when I was an omni first and loved it then too. Thanks :)
Natalie on 2020-03-24 (5 stars): I made this for dinner tonight and my family's plates were spotless by the end; we enjoyed every last crumb! I love how tangy the bbq sauce was. I did add extra lime and used water + tomato paste (as I had it on hand) instead of tomato sauce. To complete the sandwich I made a honey lime coleslaw with cranberries to go on top and paired it all with a roasted pepper and carrot soup. Thanks so much for sharing this recipe!
Louise Rollins on 2019-12-01 (5 stars): I keep a stash of 2-serving bags of this recipe in my freezer at all times. It's our absolute favorite meal! I follow the recipe as-is and freeze in small ziploc bags that I reuse each time (one day they will be true reusables). Easy to defrost either throughout the day on the counter, or in a pot with the lid on and low heat if I'm in a rush. Pulled pork was my favorite food before opting out of meat, and this recipe truly hits the spot perfectly!
