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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pulled BBQ Carrots Recipe

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This recipe for Pulled BBQ Carrots is from The Kordulak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Carrots:
6 large carrots, peeled and shredded
1 red onion, peeled and thinly sliced
1/2 tsp olive oil
salt and pepper to taste
BBQ sauce of your choice

For Coleslaw:
1 bag coleslaw mix or shred your own mix of carrots and cabbage
1 cup vegan mayo
1 tbsp white vinegar
drizzle of olive oil
1 tsp sugar
2 tsp dijon mustard
salt and pepper to taste
Directions:
Directions:
Preheat oven to 385. Line baking sheet with foil and spray with nonstick spray. Shred the carrots in food processor or box grater and thinly slice red onion.
Put carrots and onions on baking sheet. Drizzle with olive oil and toss well to cover veggies. Sprinkle with salt and pepper. Cover the pan with more foil and roast for 20 minutes (shake pan every 10 minutes to ensure even roasting). Remove the foil and roast for an additional 10 minutes.
Meanwhile, make the coleslaw by adding all ingredients to a bowl and mix.
After roasting, add the carrots to bbq sauce and toss.

 

 

 

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