Preheat oven to 400°F.
Use a vegetable peeler to peel the carrots lengthwise into strips of “bacon.”
Mix the syrup and spices in a bowl big enough for marinating the carrots. (To kick it up, sprinkle in some black pepper.)
Add carrot strips to the marinade and toss around, rest, toss again, repeat. Allow to marinate for 10 to 15 minutes.
Place carrots on a cookie sheet that has been sprayed lightly with oil.
Pour the leftover marinade on top (or drink it like my husband does).
Place the pan in the oven and turn carrots every five minutes or so until done (10 to15 minutes). Note: thinner strips have a shorter cooking time, thicker take longer.· Watch carefully as the carrots are quick to burn.· Reminder: Carrots will harden more (like candy) when out of the oven and resting. This is what gives them the “crunch” of crispy bacon.
Remove carrots from oven. Lather the lightly toasted bread with vegan mayo, 1 tablespoon per slice.
Layer tomato, onion, and lettuce, and then pile on the carrots. When you think you have enough, add another handful of bacon—I mean carrots. You’ll thank me.
Top with arugula, cilantro, or your favorite herb (if desired), add the remaining bread slice, and cut in half. If you can eat your TLC whole, it’s not big enough!
Serve with a side of carrot bacon for the ultimate TLC. It is really that good.