Ingredients
Units
Scale
- 6 carrots, about 1-inch in diameter, peeled
- 1/4 cup yellow mustard
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tsps vega worcestershire
- 1 tsp liquid smoke
- 1 tbsp maple syrup
- 1/4 cup apple cider vinegar
- 1/2 tsp onion powder
- 2 tbsps Olive oil for grilling
Instructions
- Bring a pot of water to a boil
- Cut the carrots: While the water comes to a boil, peel and cut the carrots to the length of a hot dog bun—approximately 6 inches. Remove parts of the carrot, so the 6-inch portion is relatively uniform in size. If necessary, use a vegetable peeler to remove excess carrot.
- Boil the carrots until softened, 5-7 minutes. Set aside to cool.
- Add all the marinade ingredients to a bag (I used a reusable bag) and place the cooked carrots in there to marinate for 2-4 hours. You can still get a great product with less time, but the more time the better.
- Remove from the bag, drizzle the carrots with a little olive oil and place on a grill or griddle and cook until you achieve grill marks.
- To serve place the carrots on hot dog buns and top with your favorite toppings. I used ketchup, mustard and white onion. You can also do pickle relish, peppers, and more!
Notes
- If you want even more flavor, add 1/2 tsp paprika
- You can also use garlic powder instead of fresh, 1/2 tsp
- Prep Time: 2 hrs
- Cook Time: 15 mins
