You know what this Vegetarian Carrot meal needs? Bacon.
A fresh take on breakfast. I love this combination, bacon and maple go together like lamb and tunafish…
…spaghetti and meatballs? Perhaps you are more comfortable with that analogy?….
I’ve become addicted to my julienne peeler and spiralizer so I apologize you’re going to see a lot of these style posts as I get it out of my system. This is a maple bacon carrot “salad”. I use sugar free syrup to keep the calories super low, and keep it very carbohydrate friendly. It will taste better im sure with real maple syrup but it isnt mandatory. Also, in all seriousness, you can just make it vegetarian without the bacon and it will still be really good.
What you’re going to need:
- 5 Carrots
- 3-5 slices bacon, chopped up
- 2 Tbsp Maple Syrup OR Sugar Free “Maple Flavor”
- Fresh Parsley
Preheat your oven to 400 degrees.
First things first, bust out your peeler. You can just use a knife and chop rounds that are like 1/3 of an inch thick if you want. It works just as well.
Peel all of it until it looks like a pile of spaghetti.
Chop up your bacon.
Toss it in a bowl.
Put them on a baking sheet, and throw them in the oven preheated at 400.
If you go the route of the pasta style then 20 minutes should be fine, might want to let it go 30 if you’re using the chopped version.
Once it seems ready throw it back into the bowl.
Sprinkle in some chopped parsley, add some salt/pepper to taste, then pour in the maple syrup.
Give it a nice toss and it should end up looking like this.
If you dont have a peeler…I guess…if you want to be boring.
Eating a ton of carrots for breakfast….who knew?
PS if you want crispier bacon you can cook it separately at first before mixing it with the carrots.