Smoky Seaweed Carrots

Name: Smoky Seaweed Carrots
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes: 400ml (14fl oz/1¾ cups)
Ingredients: 2 sheets nori seaweed; 4 large carrots, peeled, topped and tailed and halved lengthways; 3 tbsp smoked sea salt; 3 tbsp smoked paprika; 400–500 ml (14–17 fl oz/1¾–generous 2 cups) olive oil

Preparation info

Makes:
400
ml

Difficulty
Easy
Ready in
1 hr 30

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

One way you can create a smoked flavour is by cooking a plant with smoky ingredients, such as spices or oils, then use a smoking gun for optimum effect. This recipe transforms a carrot into a smoky, oily and wonderfully flavoursome component that can be used on pancakes, in salads or on toast.

Ingredients

2 sheets nori seaweed
4 large carrots, peeled, topped and tailed and halved lengthways
3 tbsp<

Side dish
Vegan
Gluten-free

Method

Preheat the oven to 200ºC fan/220ºC/425ºF/gas 7. Line a baking tin with a large sheet of foil and two sheets of baking paper (these layers will create a container so the oil can’t escape). Place one nori sheet in the tin. Lay the carrot halves onto the nori sheet, squeezing them togeth