Instructions

1. Preheat oven to 375.
2. In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the carrots and place them wet into the salt, making sure they do not touch the glass. Pour about a cup or so of salt over the carrots, or enough to fully cover.
3. Place into the oven for 1 hour and 30 minutes.
4. In the meantime, make the marinade with the remaining ingredients. Set aside.
5. Remove from oven, and cool. Tap the salt with the back of a spoon to break it up, then remove the carrots. Peel off the skin, removing as much as you can!
6. With a mandolin or sharp knife, slice into long thin strips.
7. Place the carrots into a large ziplock bag, then pour the marinade over them. Seal, remove air, then around a few times to ensure they are all in the liquid.
8. Place the carrots in the refrigerator for at least two days to marinate.
9. Serve at room temperature. We enjoy ours on a bagel with capers, chive vegan cream cheese, red onions and fresh dill.