VEGETARIAN CARROT "BBQ"

I am not really a vegetarian, but I have cut way down on meat consumption in the past few years, in an effort to improve my health. I probably have meat 2-3 times a month. I have begun eating lots more fresh vegetables and fruits, and I am always thrilled when I find recipes that are traditionally made with meat, but that someone has found ways to effectively substitute some veggies for the animal products.

I came across a recipe for a "BBQ" made from carrots and onions. The pictures looked great! I knew immediately I needed to try this! So, like always, I printed out the recipe....and promptly lost it.

Today, while trying to de-paper a horizontal surface at the house, I came across the recipe!! It was kismet that yesterday, I had a weak moment at Costco, and bought a small truckload of carrots!! OK..well, the dog eats them too! Anyway, a very large bag of carrots for $7, and they were organic! Last night I even cut up and blanched and froze about three quart bags! But I digress.

So, looking through the recipe today, I mentally inventoried the kitchen, and since I had everything here, I set out to make this stuff. I was so glad I did! It truly is delicious! My wife was away from home while I was cooking, and when she came back, I had just finished. She walked through the door and said, "Wow, what is that cooking? It smells so good! I could smell it outside!" BINGO!

VEGETARIAN CARROT BBQ

Ingredients

• 7 large carrots – peeled and shredded
• ½ red onion
• ½ sweet onion
• 1 tbsp. olive oil (may take a little more)
• Sea Salt and Black Pepper to taste (I used only the pepper to cut down on sodium)

For the BBQ sauce:

• 1 ¼ cup of tomato sauce (organic, low sodium)
• 1 ½ tbsp. minced garlic
• 1/4 cup of apple cider vinegar (organic, unfiltered)
• 1 tablespoon of dark molasses
• 1/4 cup of brown sugar (organic)
• 1 teaspoon of sea salt
• 1 teaspoon of smoky paprika
• 1 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of black pepper
• 1 tablespoon of fresh lime juice
• 1 teaspoon olive oil
• 1 tablespoon dried cilantro

Instructions

1.    Preheat the oven to 385° and line a baking pan with foil.

2.    Shred the carrots with the shredder attachment of your food processor or with a box or hand held grater.

3.    Quarter the onions and put them through the food processor using the slicing wheel.

4.    Put the carrots and onion in a large bowl and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the foil-lined pan. Sprinkle ground sea salt and ground pepper evenly over the top. Cover the pan with aluminum foil and roast for thirty minutes, stirring after 15. The carrots and onions should be nice and soft, and lightly caramelized.

5.    While the carrots and onions are roasting, put the sauce ingredients in a blender (I used my rinsed-out food processor again) 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.

6.    Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.

7.    I served the BBQ on Hawaiian rolls to make sliders, and added some mixed white and yellow sharp cheddar cheeses.

8.    Enjoy!