Andouille Carrots

Andouille Carrots

Serves 4-6

Ingredients

4 large carrots

¼ - ½ c light flavored oil (enough to cover)

2 tbsp coconut aminos or Bragg’s liquid aminos

2 tsp smoked paprika

¼ tsp cumin

1 tsp salt

½ tsp file powder

1 tsp garlic powder

½ tsp black pepper

½ tsp chili powder

½ tsp thyme

½ tsp oregano

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Directions

1. In a medium sized shallow dish combine oil, aminos and spices.

2. Peel and slice the carrots into ¼ inch rounds - like sausage slices - and submerge in the mixture. Add a little more oil and aminos to cover if necessary. Let marinate at room temperature for at least 30 minutes, longer if possible.

3. These could also be great left whole and thrown on the grill. Coconut aminos have a natural sweetness that could really do well over open flame. Good for a barbecue.

4. Save the marinade! It makes a great braising liquid for collard greens if you add a bit of water and apple cider vinegar.