Baked Carrots
These baked carrots are a plant-based twist on traditional ribs, glazed with a smoky, sweet barbecue sauce that caramelises to perfection. Tender and full of flavour, they’re a satisfying and delicious alternative to meat-based dishes.
Baked Carrot
Servings: 4 Servings
A flavour-packed, plant-based take on traditional ribs, these sticky, smoky barbecue carrots are easy to prepare and remarkably satisfying.
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Ingredients
- 6 medium carrots approximately 600–700 g
- 1 tablespoon olive oil
- ⅓ cup tomato sauce
- 1 tablespoon honey
- 1 teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
Instructions
- Preheat the oven to 200°C (fan-forced).
- Peel and trim the carrots, then cut them into thick lengths, keeping enough structure to resemble rib-style pieces.
- Heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Add the carrots and cook for a few minutes, allowing them to begin softening slightly.
- Add tomato sauce and honey to the pan, followed by paprika, garlic salt, and onion salt. Stir well to coat the carrots evenly in the mixture.
- Continue to cook, stirring occasionally, until the sauce has thickened and become sticky, thoroughly coating the carrots.
- Transfer the glazed carrots to a baking tray lined with baking paper and place in the preheated oven.
- Bake for 10 to 15 minutes, or until the edges are slightly caramelised and the carrots are tender with a rich, smoky aroma.
- Serve immediately as a side or main, with a flavour and texture reminiscent of traditional barbecue ribs.
