3 large carrots, peeled and spiralized or shredded (approximately 4 cups)
1 yellow onion, thinly sliced
1 small purple cabbage, shredded (approximately 2 cups)
1 ½ tsp sea salt
¼ cup tomato paste
¼ cup maple syrup
1 tsp chipotle powder
2 tsp garlic powder
1 tsp apple cider vinegar
½ cup filtered water
16 slider brioche buns, or buns of choice
Preheat oven to 450 degrees Fahrenheit. Line a baking tray with parchment paper.
Toss and massage each vegetable separately with salt and olive oil. Spread each vegetable onto prepared tray, keeping them separate, and roast for 15 minutes. Toss each section and cook for additional 10 minutes.
For sauce, in a small pan, combine the tomato paste, syrup, chipotle powder, garlic powder, vinegar, sea salt, and filtered water. Bring to a simmer and allow to gently bubble for 10 minutes or until thickened.
Split slider buns, and toast in oven for 3-5 minutes.
Place roasted cabbage in a bowl. Pour sauce over carrots and onions and toss until combined. Place ¼ cup carrot mixture on each bun and top with ¼ cup roasted red cabbage. Serve warm.