Pulled BBQ Carrots
Carrots are a magical ingredient. They help stimulate digestive enzymes to support your body’s ability to break down cholesterol. Pair this veggie sandwich with your favorite Phase 3 protein like turkey bacon or a side of Fast Metabolism Baked Beans or Full of Beans Salad to keep this meal vegetarian. Try this delicious way to create a Fast Metabolism!
Phase 3 | Makes 3 cups
Prep time: 15 minutes | Total time: 40 minutes
Ingredients
5 large carrots, peeled and shredded (about 1 pound)
1 large red onion, peeled and thinly sliced
1 tablespoon olive oil
Sea salt and black pepper to taste
For the BBQ sauce:
1 cup tomato sauce
3 cloves garlic
1/4 cup apple cider vinegar
5 tablespoons xylitol
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (see note in instructions)
1/4 teaspoon black pepper
1 tablespoon lime juice
1/2 teaspoon chipotle powder
1 teaspoon olive oil
1 tablespoon cilantro
Sprouted grain buns, to serve
Red cabbage (optional)
Directions
- Preheat the oven to 375 F. degrees. Line a large baking sheet with parchment paper (or lightly oiled aluminum foil, or lightly oil the bottom of the pan).
- Place the carrots and onion on the prepared pan and drizzle the olive oil over them. Toss well to coat, and then spread them evenly on the pan. Season with salt and pepper. Cover the pan with aluminum foil and roast for 20 minutes (stirring every 10 minutes). Remove the foil and roast for 20 more minutes (again, stirring every 10 minutes). The carrots and onions should be browned at the edges and beginning to caramelize. NOTE: If you are sensitive to spicy food, blend the BBQ sauce without the cayenne pepper first, then add it slowly until you find the heat that’s good for you.
- While the carrots and onions are roasting, blend the sauce ingredients in a blender until smooth. Pour into a medium saucepan and bring to a boil. Reduce the heat to very low and simmer for 20 minutes, stirring occasionally.
- Add the roasted carrots and onions to the sauce and stir well to coat.
- Serve open-faced on sprouted-grain buns (with slaw, if you like). Add a protein of your choice to this meal to make it complete, like Fast Metabolism Baked Beans (vegetarians omit the turkey bacon.)
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!
Carrots are a magical ingredient. They help stimulate digestive enzymes to support your body’s ability to break down cholesterol. Pair this veggie sandwich with your favorite Phase 3 protein like turkey bacon or a side of Fast Metabolism Baked Beans or Full of Beans Salad to keep this meal vegetarian. Try this delicious way to create a Fast Metabolism!
Phase 3 | Makes 3 cups
Prep time: 15 minutes | Total time: 40 minutes
Ingredients
5 large carrots, peeled and shredded (about 1 pound)
1 large red onion, peeled and thinly sliced
1 tablespoon olive oil
Sea salt and black pepper to taste
For the BBQ sauce:
1 cup tomato sauce
3 cloves garlic
1/4 cup apple cider vinegar
5 tablespoons xylitol
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (see note in instructions)
1/4 teaspoon black pepper
1 tablespoon lime juice
1/2 teaspoon chipotle powder
1 teaspoon olive oil
1 tablespoon cilantro
Sprouted grain buns, to serve
Red cabbage (optional)
Directions
- Preheat the oven to 375 F. degrees. Line a large baking sheet with parchment paper (or lightly oiled aluminum foil, or lightly oil the bottom of the pan).
- Place the carrots and onion on the prepared pan and drizzle the olive oil over them. Toss well to coat, and then spread them evenly on the pan. Season with salt and pepper. Cover the pan with aluminum foil and roast for 20 minutes (stirring every 10 minutes). Remove the foil and roast for 20 more minutes (again, stirring every 10 minutes). The carrots and onions should be browned at the edges and beginning to caramelize. NOTE: If you are sensitive to spicy food, blend the BBQ sauce without the cayenne pepper first, then add it slowly until you find the heat that’s good for you.
- While the carrots and onions are roasting, blend the sauce ingredients in a blender until smooth. Pour into a medium saucepan and bring to a boil. Reduce the heat to very low and simmer for 20 minutes, stirring occasionally.
- Add the roasted carrots and onions to the sauce and stir well to coat.
- Serve open-faced on sprouted-grain buns (with slaw, if you like). Add a protein of your choice to this meal to make it complete, like Fast Metabolism Baked Beans (vegetarians omit the turkey bacon.)
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!
