+GFO +SF
Our Pulled Carrot BBQ is definitely one of the most popular recipes on our site and among our friends and family. Every time there’s a potluck or dinner party, we inevitably get a request to bring our pulled carrots. We can’t blame them for craving these either. Who wouldn’t love roasted carrots, onion and garlic smothered in BBQ sauce? —LM + AM
SERVES 4
5 large carrots
1 large red onion
½ tsp olive oil
Sea salt and black pepper, to taste
SAUCE
1 cup (236 ml) tomato sauce
3 cloves garlic
¼ cup (60 ml) apple cider vinegar
1 tbsp (22 g) dark molasses (or gluten-free molasses)
¼ cup (50 g) brown sugar
1 tsp salt
1 tsp paprika
1 tsp onion powder
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp white pepper
1 chipotle pepper (from can of peppers in adobo sauce)
1 tsp olive oil
1 tbsp (3 g) cilantro
4 hamburger buns, to serve (or gluten-free buns) Shredded cabbage, for topping
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. If you don’t have parchment paper, you can line the baking sheet 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 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 the carrots and onions evenly in the pan. Sprinkle fine sea salt and pepper evenly over the top. Cover the pan with aluminum foil and roast for 20 minutes. Shake the pan every 10 minutes to ensure even roasting. After the 20 minutes, remove the aluminum foil and roast for 10 more minutes. The carrots and onions should be soft and lightly caramelized.
FOR THE SAUCE
While the carrots and onions are roasting, make the sauce. Add all of the sauce ingredients to a blender, and blend until fully combined and smooth. Pour it into a medium saucepan and bring it to a boil. Reduce to a low simmer and cook for 20 minutes, stirring occasionally to avoid scorching the sauce.
Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for 15 minutes.
Pile the pulled carrots on a bun and top with the shredded cabbage to serve.
*SEE PHOTO INSERT