Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavour from a smoky marinade. Though these carrot dogs need four hours to marinade, this recipe requires only about 20 minutes of active prep time.
PREP-TIME: 20 MINUTES
READY IN: 4 HOURS 20 MINUTES
MAKES 8 CARROT DOGS
INGREDIENTS
8 large carrots
1 cup low-sodium vegetable broth
¼ cup apple cider vinegar
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 teaspoons smoked paprika
2 teaspoons dry mustard
½ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon liquid smoke
Dash ground cloves
8 whole wheat hot dog buns, toasted if desired
½ of a red onion, finely chopped (¼ cup)
3 tablespoons stone-ground mustard
½ of a medium cucumber, spiralized
INSTRUCTIONS
Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
Place grilled carrots in buns. Top with red onion, mustard, and cucumber.
Comments