Grilled Carrot Hot Dogs With Tangy Slaw Recipes
CARROT HOT DOGS
Provided by Katie Lee Biegel
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
- Preheat the oven to 350 degrees F and preheat a grill to medium-high.
- Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions.
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- Cut carrots to better fit into hot dog buns. Cut more of the skinny end off and less of the thick end so you keep as much of the thicker part of the carrot as possible. Use a vegetable peeler to whittle the ends to make them more curved like a hot dog.
- Next, combine all your marinade ingredients together in a stock pot along with the whittled carrots, bring it to a boil and then reduce to a simmer and cook the carrots on for about 12-15 minutes or until fork tender.
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