The Hot Dog. Full of flavor, fun, and mystery. Carrots are full of vitamins, beta carotene, and possibility. This backyard barbecue classic is due for a veggie twist. Carrots are the natural choice. Carrot dogs pack a flavor bomb without the processing, making them perfect for a healthy take on the classic.
Get the recipe here:
1/3 C. Vegetable stock
1/4 C. Apple cider vinegar
2 TB. Sesame oil
1/4 C. Coconut aminos, tamari, soy sauce or Bragg’s liquid aminos
A dash of liquid smoke
1/2 tsp. Garlic powder
1/4 tsp. Onion powder
1/4 tsp. Ginger powder
1/4 tsp. Cayenne pepper
1/4 tsp. Black pepper
6-8 carrots, peeled, skinny end trimmed off to fit Bun
8 Hot dog buns or choosing
Instructions
In a large pot, heat water to boiling. Add carrots & cook until fork tender (8-10 minutes).
While the carrots are boiling, combine broth (or water), ACV, sesame oil, tamari, and spices in a large, ziplock bag. Set aside.
Remove carrots from the water and rinse under cold water. Then add to bag with marinade.
Let sit in the refrigerator overnight.
PAN COOK:
Add your carrots to the frying pan, a drizzle of marinade, and heat through, 8-10 minutes. Be sure to turn carrots so they are evenly cooked. Add a little bit of marinade to the pan while cooking if needed.
BBQ:
Toss carrots on a lightly sprayed grill and heat through, making sure to turn occasionally so they do not burn.
OVEN BAKE: Don’t want to wait overnight? Then follow these steps….
In a saucepan, heat the marinade and simmer for a few minutes.
Place peeled and sized carrots with a drizzle of oil in a casserole pan.
Pour marinade over carrots, cover with foil, and let rest for 30-60 minutes.
Heat oven to 425°.
Place carrots with marinade, still covered in foil in the oven and roast for approximately 20 minutes.
You still want these to be fork tender, NOT MUSHY.
Place the carrot dog in a hot dog bun and add toppings of your choice.
Top with your favorite hot dog toppings and enjoy!