Ingredients
Vegetables
- 5 large carrots – peeled and shredded
- 1 large red onion – peeled and thinly sliced
- ½ teaspoon olive oil
- Sea salt and black pepper to taste
BBQ Sauce
- 1 cup tomato sauce
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 1 tablespoon dark molasses
- ¼ cup brown sugar (vegan options available such as Imperial Sugar or GW Sugar, or coconut sugar)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, adjust heat to taste)
- ¼ teaspoon white pepper
- 1 tablespoon lime juice
- 1 pepper from a small can of peppers in adobo sauce (optional, seeds removed for less heat)
- 1 teaspoon olive oil
- 1 tablespoon cilantro
Instructions
- Preheat and Prepare Pan: Preheat the oven to 385°F (196°C) and line a baking pan with parchment paper, or alternatively with lightly oiled aluminum foil or grease the pan bottom to prevent sticking.
- Shred and Slice Vegetables: Shred the peeled carrots using a food processor shredder attachment or a box/handheld grater. Thinly slice the red onion and set aside.
- Roast Carrots and Onions: Place the shredded carrots and sliced onion in the prepared baking pan. Drizzle with ½ teaspoon olive oil and toss well to coat evenly. Spread them out evenly in the pan. Season with sea salt and black pepper to taste. Cover the pan with aluminum foil and roast for 20 minutes, shaking the pan every 10 minutes to promote even roasting. Remove the foil and roast uncovered for an additional 10 minutes until the carrots and onions are soft and lightly caramelized.
- Prepare BBQ Sauce: While roasting, add all BBQ sauce ingredients—tomato sauce, garlic, apple cider vinegar, molasses, brown sugar, salt, paprika, onion powder, cumin, cayenne pepper, white pepper, lime juice, pepper in adobo, olive oil, and cilantro—to a blender. Blend until smooth and fully combined.
- Simmer BBQ Sauce: Pour the blended sauce into a medium saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, stirring occasionally to prevent scorching and to let flavors meld.
- Combine and Simmer: Add the roasted carrots and onions to the simmering BBQ sauce. Stir well to coat everything thoroughly and continue simmering for an additional 15 minutes to allow the flavors to infuse.
- Serve: Enjoy the pulled BBQ carrots hot as a main dish or a flavorful side at your next meal.
Notes
- Adjust spicy ingredients like cayenne pepper and adobo pepper to your preferred heat level; omit if sensitive to spice.
- For vegan brown sugar options, consider Imperial Sugar, GW Sugar, or coconut sugar as alternatives.
- Store leftovers covered in the refrigerator for up to 5 days.
- Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegan
