15 min
PREP TIME
40 min
COOK TIME
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1 pound (500 grams) medium carrots , scrubbed clean, ends trimmed (unpeeled)
- 2 tablespoons (30 milliliters) salt
- 2 tablespoons (30 milliliters) brine from capers
- 2 tablespoons (30 milliliters) canola oil
- 2 tablespoon (15 milliliters) rice vinegar
- 2 teaspoons (10 milliliters) light brown sugar
- 1/4 teaspoon (1 milliliters) Dill Weed
- 1/4 teaspoon (1 milliliter) Paprika Smoked
Preparation
- 1 Preheat oven to 425°F (220°C). Moisten carrots lightly with water. Place carrots on shallow baking pan. Sprinkle evenly with salt, rolling to coat well.
- 2 Roast carrots 40 minutes or just until tender. Cool completely. Rinse to remove excess salt.
- 3 Meanwhile, place remaining ingredients in small bowl, whisking to mix well and dissolve sugar. Use a veggie peeler to cut carrots into ribbons. Place ribbons in large resealable plastic bag. Add brine mixture, turning to coat ribbons evenly.
- 4 Refrigerate at least 1 to 2 days to develop flavor, turning occasionally. Serve carrot lox on toasted bagels or enjoy as part of a charcuterie board.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
