Carrot Lox


  • 3-4 large carrots, peeled
  • pinch of salt
  • 1 tablespoon soy sauce or liquid aminos
  • 1 tablespoon olive oil for marinade, plus extra for roasting
  • 1 tablespoon liquid smoke
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon flaxseed oil (optional)


  1. Preheat oven to 375¬įF.
  2. Lay carrots flat on a large sheet of aluminum foil. Drizzle with olive oil and season generously with salt. Enclose carrots in foil and fold over edges to create a pouch. 
  3. Roast carrots in pouch for 35-40 minutes, or until fork-tender, then remove and allow to cool completely.
  4. Thinly slice carrots on a diagonal.
  5. Combine marinade ingredients in a tupperware (the wider and shallower the better, so that all the carrot pieces can be evenly coated with marinade). While the flaxseed oil is a specialty ingredients, it has a distinct flavor that makes the recipe taste more convincing overall. It will still taste great if you skip it too!
  6. Gently toss roasted carrot slices in marinade, seal and refrigerate for at least 4 hours, but preferably overnight. If your carrots aren't fully immersed, give them a stir every once in awhile so that they can marinate evenly.
Sarah Sullivan