Step 1

Preheat over to 200°C/400ºF.

Step 2

Peel carrots, then using a vegetable peeler cut carrots into long and thin strips. Try to cut them as thin as possible.

Step 3

Add water, apple cider vinegar, miso, liquid smoke, algae and freshly ground black pepper to a blender to combine.

Step 4

Place carrot strips into a casserole dish, add marinade, and stir so that everything is coated.

Step 5

Cover carrots with foil and bake for 15-20 minutes, then turn down heat to 100°C/210ºF and cook for about 45 more minutes.

Step 6

Baking time may vary depending on the thickness of your carrot slices. Carrots should be soft, but not mushy.

Step 7

Let carrots cool a bit, season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper. Enjoy!