Recipe & Image by Logan

5 minutes prep, overnight marinade, 10 mins to cook.

  • 8 Medium sized Carrots
  • 1/4 cup Soy Sauce
  • 1/4 cup Apple Cider Vinegar
  • 1 tbsp Sesame Oil
  • 1 tbsp Maple Syrup
  • 1 tsp Liquid Smoke
  • 1 tsp Garlic Powder
  • 1/4 tsp Chilli flakes
  • pinch of Black Pepper
  • pinch of Cumin
  • pinch of Thyme
  • pinch of Smoked Paprika
  • 1/2 cup Water


  • Mix together all the ingredients for the marinade (everything but the carrots) in a reusable container large enough to fit all your carrots (4-8).
  • Bring a large pot of water to a boil and boil your carrots for 5-6 minutes or until they’re tender but not fully cooked through.
  • Move the carrots to a bowl of iced water to stop them from cooking.
  • Place carrots in marinade so each carrot is equally coated and allow to sit covered in the fridge overnight.
  • When you’re ready to eat barbecue or dry-fry the marinated carrots for 8-10 minutes, flipping them to a different side every 2 minutes, until they’re browned on the outside and soft enough for a fork to push through.
  • Serve on a bun, on a lettuce wrap, or on quinoa with your favourite toppings!
  • Enjoy!
Nutritional Information:
Per 1 carrot (no bun or toppings)–
Calories: 50 cal | Total Fat: 2g |Carbohydrates: 7g | Natural Sugar: 3g | Fibre: 2g | Sodium: 504mg | Protein: 2g