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Pulled BBQ Carrots Recipe

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3.9 from 11 reviews

Pulled BBQ Carrots is a flavorful vegan alternative to traditional pulled pork, combining shredded roasted carrots and onions with a rich, smoky homemade BBQ sauce. This dish offers a delicious and healthy twist on a classic favorite, perfect for a satisfying main or side dish.

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 (Imperial Sugar, GW Sugar, or coconut sugar as vegan options)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper (optional, adjust for heat)
  • ¼ teaspoon white pepper
  • 1 tablespoon lime juice
  • 1 pepper from a small can of peppers in adobo sauce, seeds removed (optional for extra spiciness)
  • 1 teaspoon olive oil
  • 1 tablespoon cilantro

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 385°F (196°C). Line a baking pan with parchment paper, or alternatively use lightly oiled aluminum foil or grease the pan to prevent sticking.
  2. Shred Carrots and Slice Onion: Use a food processor with a shredder attachment or a box/hand-held grater to shred the carrots. Thinly slice the red onion.
  3. Roast Carrots and Onions: Place the shredded carrots and sliced onions in the prepared baking pan. Drizzle with ½ teaspoon olive oil, toss well to coat evenly, then spread the mixture out in an even layer. Season with sea salt and black pepper. Cover the pan with aluminum foil and roast for 20 minutes, shaking the pan every 10 minutes to ensure even roasting. Remove the foil and roast for an additional 10 minutes until the vegetables are soft and lightly caramelized.
  4. Make the BBQ Sauce: While the vegetables roast, combine tomato sauce, garlic, apple cider vinegar, molasses, brown sugar, salt, paprika, onion powder, cumin, cayenne pepper (adjust or omit for desired spice level), white pepper, lime juice, pepper from adobo sauce (optional, seeds removed), olive oil, and cilantro in a blender. Blend until smooth and fully combined.
  5. Simmer the Sauce: Pour the blended sauce into a medium saucepan. Bring to a boil over medium heat, then reduce to a low simmer and cook for 20 minutes, stirring occasionally to prevent scorching.
  6. Combine and Simmer Carrots with Sauce: Add the roasted carrots and onions to the simmering BBQ sauce and stir well to coat. Continue simmering for 15 minutes so the flavors meld and the carrots absorb the sauce.
  7. Serve: Enjoy your pulled BBQ carrots warm as a main dish or flavorful side.

Notes

  • For less heat, omit the cayenne pepper and adobo pepper or add cayenne slowly to control spiciness.
  • Vegan brown sugar alternatives include Imperial Sugar, GW Sugar, or coconut sugar.
  • 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.

Find it online: https://flavorspath.com/pulled-bbq-carrots-recipe/