When I saw these rainbow carrots at the market I thought they were so beautiful! So I brought a pack home, where I had the perfect ingredient to go with them…smoked bacon!
My neighbours here in Singapore have started selling home-smoked bacon and salmon and their products are TO DIE FOR, their name is This.Is.The.Shit.Smokery – check them out on IG if you are based in Singapore and want to treat yourself with genuine, nasties-free smoked goods that will seriously enrich your ingredient list.
This super easy recipe will elevate your carrots, making a perfect starter or snack – it is savoury, spicy and sweet – the opposite of boring, which unfortunately we all think of carrots sometimes. And the few I had as leftovers were yummy also cold!
- 12 rainbow carrots
- 12 slices of bacon (I used smoked bacon which makes my coking timings super fast!)
- 2 tbsp gula melaka syrup (alternatively you can use maple syrup, golden syrup or honey)
- 2 red chillies – deseeded and chopped very finely.
- 2 tsp apple cyder vinegar
- 2 tbsp parsley – finely chopped
- 0.5 lemon zest
Step 1 – Wash and peel your carrots. I trimmed their leaves as well to leave about 2 cm only because they are so pretty with the green leaf sticking out! Wrap each carrot with a slice of bacon and place them in an oven tray. Sprinkle them with black pepper and put them in the hot oven at 200° C for 10 minutes.
Step 2 – In a small bowl mix the syrup, chillies and vinegar and mix well.
Step 3 – After the carrots have been in the oven for ten minutes, take them out and with a brush paint them with the sauce making sure it covers the whole length of each carrot.
Step 4 – Stick the oven tray back in the oven, this time for 20 minutes, or until the bacon has crisped up nicely.
Step 5 – Sprinkle with parsley and lemon zest and serve while still hot and crunchy!Follow @blenderbasil