Carrots are so versatile in that they can take on so many different flavors and be incorporated into many dishes. Raw, they can add an earthy bite; and cooked, they can be so sweet – but not many people think of them as smoky and served in a hotdog bun!These carrot dogs have a lot of strong flavors that they’re marinated in, that simply come together so wonderfully. You’ll just have to try it yourself.
8large carrots(organic preferred and as consistent in width as you can find)
1 ¼cupvegetable broth
½cupwater
¼cupapple cider vinegar
2cloves garlic(minced)
2Tbsp.soy sauce(you can sub with tamari if desired)
2Tbsp.maple syrup
1Tbsp.smoked paprika
2tsp.brown sugar
2tsp.mustard powder
1tsp.pickled jalapeno juice
½tsp.ground coriander
½tsp.onion powder
½tsp.liquid smoke
¼tsp.ground black pepper
Instructions
Prep
Peel carrots
Trim the carrots to about 6 inches long so they’ll fit nicely in a bun. Try to trim them in a way to keep the thickness of the carrot as even as possible.
Cook
Cover your peeled and trimmed carrots with water in a saucepan.
Bring the carrots to a boil over medium to high heat and then reduce to low.
Continue cooking on low heat for 9 minutes. You want the carrots to be tender but not mushy. You should be able to easily push a fork through the carrot without squishing it.
Marinate
Drain the water and put carrots in a baking dish to start marinating.
Combine all remaining ingredients and pour over the carrots.
Cover the dish and chill in the fridge for at least 6 hours, preferably overnight. Rotate the carrots or shake around the marinade occasionally throughout the chilling period.
Drain the marinade when you’re ready to grill.
Grill
On an outdoor grill or grill-grate frying pan, cook the carrots over medium-high heat and rotate until grill marks appear. This usually takes about 5 or 6 minutes.
Serve
Serve the carrot hotdogs in a bun or eat them as-is, with all of your favorite toppings and condiments.