Recipe Instructions:
Ingredients
3 large, thick carrots 2 teaspoons olive oil 3 tablespoons water 1 tablespoon low-sodium tamari 1 teaspoon rice vinegar 1/4 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon liquid smoke
How to Make It
Step 1
Preheat oven to 350°F.
Step 2
Place carrots on a rimmed baking sheet lined with foil; toss with oil. Bake carrots at 350°F for 40 to 45 minutes, depending on thickness, until fork-tender. Let cool completely.
Step 3
Place 3 Tbsp. water, tamari, vinegar, salt, pepper, and liquid smoke in a bowl; stir with a whisk. Set aside.
Step 4
Remove skins for carrots. Use a vegetable peeler to slice carrot lengthwise into thin slices. Place in bowl with tamari mixture; gently toss to coat. Cover and refrigerate for 1 to 2 hours, or overnight.
Step 5
Drain excess marinade and use carrot lox as you would traditional salmon lox.
