Last updated: September 13, 2022 at 11:43 IST
Writer and actress Jenny Mullen has a knack for making her kids’ lunches. She adds things like candy eyeballs to fruit and cuts funny shapes out of vegetables. Her tips are in her new cookbook, “Dictator Lunches,” including one on bacon and carrots.
Since classic BLT is so hard to beat, you didn’t want to try repeating one with any kind of processed plant-based alternatives. Instead, she made her own version of the carrots. She doesn’t usually use mayonnaise, so she instead adds fresh avocado, a pinch of salt and some good olive oil.
Bacon and carrots are part of Mullen’s springtime meal with watermelon radishes, cucumbers, garden carrots, raspberry parfait bites, chrysanthemum eggs, and dye-free M&Ms, which can be purchased at the health food store and online.
- 2 carrots
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons coconut aminos or soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly crushed black pepper
- Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with butter paper.
- Cut the carrots into thin slices using a mandolin.
- In a shallow dish, combine maple syrup, coconut aminos, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add carrot slices and stir until covered.
- Place the carrot slices on the prepared baking sheet, laying them flat and making sure the pieces don’t overlap. Bake until crispy, 10 to 15 minutes, flipping slices centered.
- there he is! You are all set.
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