Carrot Lox (Smoky Marinated Carrots)
Thin ribbons of roasted carrots marinated in a smoky caper mixture and finished with fresh dill, for a plant-based bagel topping.
- Original yieldYield
- 4 servings4 servings
- PrepPrep time
- CookCook time
- TotalTotal time
Published Updated
Original recipe: 4 servings
The story behind the recipe
Carrot lox is a cold bagel topping with smoke, dill and a salty-sour edge from caper brine. Its orange ribbons drape over cream cheese, but bite into one and the carrot's sweetness is still there. Roasting makes the vegetable flexible enough to shave; a day in the refrigerator gives the thin slices time in their marinade.
This is tomorrow's brunch preparation. The long wait is almost entirely unattended, which makes it easy to plan ahead once you've noticed it in the schedule.
A ribbon starts with the carrot
Buy thick, fairly straight carrots. A peeler has a broad surface to travel along, giving you wide slices that fold over themselves on the bagel. Slender carrots can make attractive little curls, but they won't give the same generous ribbons. Shape matters more here than an immaculate matching set of vegetables.
Roasting the carrots whole keeps enough structure for slicing. They should yield to a knife with a little resistance and still hold their shape; a carrot cooked to a mash won't cooperate with the peeler. Cooling also gives you something you can handle comfortably while making those long strokes.
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Smoke is a seasoning
The marinade has two smoky ingredients: liquid smoke and smoked paprika. The paprika brings pepper flavor and color, while the liquid smoke supplies a concentrated wood-smoke note. Measuring it is worthwhile. A little is distinctive; more can crowd out the carrot, maple syrup and dill that make the topping interesting.
Caper brine gives the mixture salt and acidity without adding another solid topping. It's the liquid from the jar that you need here. Soy sauce makes the marinade savory, and a small amount of maple syrup echoes the roasted carrot's sweetness. Because the ribbons are thin, each bite carries plenty of seasoning around a small amount of vegetable.
The fresh dill belongs at the end, where its aroma remains separate from the smoky marinade. On a toasted bagel, cream cheese adds a cool, soft layer under the carrots and keeps the bread from feeling dry. The recipe lists dairy cream cheese as an optional serving ingredient; choose the accompaniment to suit the people eating.
Make it your wayOriginal: 4 servings
Original recipe: 4 servings
Ingredients
For 4 servings. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 4 servings.
- Large, thick whole carrots (approx. 350 g total), scrubbed clean and unpeeled2
- Olive oil15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Low-sodium soy sauce (or tamari)15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Liquid smoke (hickory or applewood)5 mlAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Pure maple syrup5 mlAuthor measures: 1 metric tsp (1 metric tsp = 5 ml).
- Brine from a jar of capers15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Smoked paprika2 gAuthor measures: 1/2 metric tsp (1 metric tsp = 5 ml).
- Fresh dill, finely chopped (for serving)2 gAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Plain or everything bagels, split and toasted (optional, for serving)4
- Plain cream cheese (optional, for serving)120 g
Measurement notes
Measurement notes
Original ingredients
- 2 large, thick whole carrots (approx. 350 g total), scrubbed clean and unpeeled
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) low-sodium soy sauce (or tamari)
- 5 ml (1 tsp) liquid smoke (hickory or applewood)
- 5 ml (1 tsp) pure maple syrup
- 15 ml (1 tbsp) brine from a jar of capers
- 2 g (1/2 tsp) smoked paprika
- 2 g (1 tbsp) fresh dill, finely chopped (for serving)
- 4 plain or everything bagels, split and toasted (optional, for serving)
- 120 g plain cream cheese (optional, for serving)
Equipment
- Aluminum foil
Baking sheet
Y-peeler or mandoline slicer- Airtight glass container
Instructions
Heat the oven and wrap the carrots
Preheat your oven to 200°C (400°F). Wrap the scrubbed whole carrots tightly together in a double layer of aluminum foil to seal in moisture.
Roast and cool the carrots
Roast on a baking sheet at 200°C (400°F) for 40 to 45 minutes, until a paring knife enters the thickest part with slight resistance and the carrots still hold their shape. Let cool for about 20 minutes, until safe to handle, then unwrap.
Peel and slice into ribbons
Gently rub or peel away the outer skin. Using a Y-peeler or mandoline, slice the carrots lengthwise into very thin, translucent ribbons.
Whisk the marinade
In an airtight glass container, whisk together the olive oil, low-sodium soy sauce, liquid smoke, pure maple syrup, caper brine, and smoked paprika.
Refrigerate the carrots to marinate
Add the carrot ribbons to the marinade and gently turn to coat them. Seal and refrigerate at 4°C (40°F) or below for at least 24 hours to absorb the flavors.
Serve on bagels
To serve, arrange the marinated carrot ribbons atop toasted bagels spread with cream cheese, scatter with fresh chopped dill, and serve chilled.
Estimated calories 40 kcal
Nutrition portion: 1/4 of recipe · Original yield: 4 servings
Source & assumptions
Rough estimate per original carrot-lox serving (1/4 batch), excluding optional bagels and cream cheese. Uses a published carrot trim allowance and a broad vegetable oil-coating proxy, with part of the mixed marinade counted. Cold marinade pickup may differ substantially; not measured or validated for this specific recipe.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Carrot selection: Choose thick, straight carrots for wide ribbons.
Liquid smoke: Use naturally brewed hickory or applewood liquid smoke. Measure accurately, as liquid smoke is highly concentrated.
Storage and shelf life: Refrigerate promptly and keep at 4°C (40°F) or below. Use within 3 to 4 days of roasting, including the 24-hour marinating time.
Timing: Allow about 25 hours 25 minutes from starting preparation to serving, including roughly 20 minutes for cooling and at least 24 hours of refrigerated marination. Cooling and roasting vary with carrot thickness; check the handling and tenderness cues rather than the clock alone.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Cuisine
- American
- Browse category
- Breakfast & Brunch
- More details
- smoky marinated carrotsbagel topping