PREP/BAKE TIME: 45 Minutes (12 Hours Inactive)
Makes 7 – 8 Servings

INGREDIENTS

6 – 7 Medium Carrots

2 Tb – Vegetable Oil

3 Tb – Kosher Salt

4 Tb – Brown Sugar

1/3 Cup – Naturally Brewed Soy Sauce

2 Tb (About 4 or 5 Sheets) – Organic Roasted Seaweed Snacks with Sea Salt, Sliced into Slivers

1 Tsp – Liquid Smoke

2 – 3 Sprigs of Fresh Dill, Roughly Chopped

THE NITTY GRITTY

Preheat oven to 425° F.

Place carrots on a baking sheet, or roasting tray lined with parchment. Toss carrots with oil and salt to coat. Roast uncovered for 25 minutes.

Once done, remove roasted carrots from oven and cover with either more parchment or foil for 10 minutes to steam.

Meanwhile, in a medium ceramic bowl, or glass dish, combine brown sugar, soy sauce, seaweed, liquid smoke and dill. Next, slice carrots lengthwise and in half; add to marinade, toss to coat.

Cover with cling film or foil and refrigerate for 12 Hours.

Slice carrots thinly as you would salmon when ready to serve. Keep Roasted Carrot Gravmox in an airtight container for 3 days in the fridge.

MARCH 22, 2021