Bloody Carrot Bacon

• 3 large purple heirloom carrots
• 2 tablespoons maple syrup
• 1/4 cup white wine vinegar
• 2 dashes coarse sea salt (or smoked salt if you want more bacony flavor)
• 1 dash freshly cracked black pepper
• 1 tablespoon extra virgin olive oil
• 1 squeeze of a clementine
• 2 dashes smoked paprika (optional)

1. Line a baking sheet with tin foil. Preheat oven to 500 F.
2. Peel the carrots. Slice into thin strips with a knife or mandolin type apparatus. Try to slice each piece so you get the white of the centre of the carrots in the middle, gradating out to the deep red/purple exterior.
3. Cut the strips to the length you would like, mine were fairly small little strips for my mini brunch theme.
4. Toss the cut strips into a large bowl. In a small bowl mix together the remaining ingredients with a whisk. Pour the mix over the carrot strips and mix thoroughly to coat. Roast in the oven at the high temperature until the maple syrup starts to caramelize the strips. You can also broil for the last little while to get a little more crispiness out of the strips and more of a smokey flavor.
5. Remove from oven and transfer strips to serving vessel of choice with a spatula (I put them in a tiny le creuset pot fitted with a lid).
6. Enjoy! It ain't bacon but it looks like it and tastes great!

purple heirloom carrots, maple syrup, white wine vinegar, salt, freshly cracked black pepper, extra virgin olive oil, clementine, paprika

Taken from food52.com/recipes/9912-bloody-carrot-bacon (may not work)