- 2 large carrots, horizontally peeled into slices
- 3 tbsp maple syrup
- 1/2 tbsp liquid smoke
- 1/2 tbsp paprika
- 1/2 tbsp onion powder
- 1/2 tbsp black pepper
- 2 sun dried tomato wraps
- desired toppings: lettuce, tomato, onion, pickle, avocado, plain Greek yogurt
- 4 slices of Sara Lee Artesano Bakery Bread, toasted
- toppings: lettuce, tomato, Duke’s Mayonnaise
- Mix maple syrup, liquid smoke, paprika, onion powder, and black pepper in a medium bowl.
- Add carrot slices and let marinate for 2-5 minutes.
- Spread seasoned carrots as thinly as possible in bottom of an air fryer, and cook at 380 degrees for 8 minutes.
- While carrots are cooking, assemble your toppings on the sun dried tomato wraps (or bread).
- When finished, divide carrots between each wrap (or sandwich) and enjoy!
First, credit where credit is due here: This recipe is heavily based upon Tabitha Brown’s carrot bacon video – and if you haven’t experienced Tabitha Brown yet, you are missing a true blessing of the Internet. Her voice is so relaxing I’ve adopted her as Internet mom, and any time I’m feeling down, her food videos are a sure spirit-lifter. 😊
Plus, now that Jacob’s seen this video, he narrates all the cooking that happens in our house with “‘Cause that’s my/your business,” which is adorable. 😂
Anyway, the main differences between her recipe and mine are that 1) mine includes ingredient proportions, 2) House Holo isn’t fancy enough for microgreens, 3) it uses spices that were already hanging around my pantry, and 4) my preferred seasoning mix is a lot thicker than the one pictured in the video. This is because, back when Jacob could eat Real Bacon, he liked it crispy and just shy of burnt. After some experimentation, I found that the best way to emulate that texture was a higher seasoning-to-carrot ratio. If you don’t like crispy bacon, I recommend leaving the liquid proportions as they are and playing with the seasoning proportions until you find your desired taste and texture.
A little liquid smoke goes a lonnnnng way. You’ll be tempted to just dump the whole bottle in because that divine smell tricks your heart into thinking it will never be able to eat enough. Your taste buds, however, will thank you for your restraint. (My first several carrot bacon experiments were almost inedible because I was overzealous with the liquid smoke. 😳)
I use plain Greek yogurt in place of mayo on Jacob’s wraps because it’s low-cholesterol, and in most recipes that involve complex flavors, we can’t tell the difference anyway. My diet, however, allows me the decadent pleasures of Duke’s Mayonnaise, so I treat myself as the Southern mayonnaise gods intended. 😋
Also, obviously you can use whatever bread you want for BLTs, but if, like me, you’re on a limited-bread diet, I like to splurge on breads when I do eat them, and Artesano bread might be the most delicious impulse buy I’ve ever made.
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