Carrot Hot Dogs
Finding a tasty and tangy hot dog that is not meaty at all? These Carrot Hot Dogs are right up your street. Carrots themselves look like real hot dogs. They’re tossed with olive oil, then, marinated with a mix of vinegar, soy sauce, maple syrup, vegetable broth, garlic powder, paprika and liquid smoke, and finally baked in foil until tender. Ready to give them a try?
8
servings30
minutes1
hour30
minutesAs carrots can be found at any store at any time, you can make these carrot hot dogs whenever you like. Enjoy!
Ingredients
8 medium carrots, peeled and skinny ends trimmed
8 hot dog buns
1/4 c. apple cider vinegar
2 tbsp. soy sauce
1 tsp. maple syrup
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. Liquid Smoke
2 tbsp. extra-virgin olive oil
1/4 c. low sodium vegetable broth
Ketchup, for serving
Mustard, for serving
Directions
- Place carrots in a small roasting pan and toss with olive oil.
- Comine broth, vinegar, soy sauce, maple syrup, garlic powder, paprika and liquid smoke to a small bowl, whisk to combine. Pour over carrots and cover pan with foil. Let sit for 30 minutes.
- Preheat oven to 425°. Place baking dish in oven and roast carrots for 30 minutes.
- Remove foil and roast for another 20 minutes, until carrots are just tender enough to stab with a fork.
- Assemble carrots in hot dug buns, serve with ketchup and mustard.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56149/carrot-hot-dogs-recipe/
Notes
Carrot Hot Dogs are a vegetable-based side dish made by roasting whole carrots until tender, then serving them in hot dog buns with classic condiments. The carrots are first tossed with olive oil, then marinated in a mixture of vinegar, soy sauce, maple syrup, vegetable broth, and seasonings before baking. Covering the pan with foil during the first part of roasting helps the carrots soften evenly and absorb the marinade.
This recipe works because carrots hold their shape while becoming tender, making them easy to handle and serve in buns. The marinade combines salty, smoky, and lightly sweet flavors that soak into the carrots as they roast. Removing the foil toward the end allows excess liquid to cook off and concentrates the flavor without drying the carrots out.
This dish fits well into everyday cooking since the ingredients are widely available and the preparation is straightforward. The carrots can be marinated ahead of time and baked when ready to serve. Leftovers store well in the refrigerator and reheat easily. The basic method stays the same even if the seasoning balance is adjusted slightly or different toppings are used at serving.