These Carrot Hot Dogs are the special choice for family lunches and dinners or to serve at parties or even in picnics, and children’s sports games. The roasted carrots can be made in advance and warmed up in the oven when you’re ready to use them. A “toppings bar” with as many different toppings choices as you’d like is a fun way to offer something for everyone.
For the carrots:
8 medium-sized carrots, peeled and trimmed
2 tbsp coconut aminos
1 tsp maple syrup
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp mustard powder
2 tsp lemon juice
1/4 tsp sea salt (optional)
1/2 cup water
8 gluten-free hot-dog buns
Diced red onion
Chopped chives or cilantro
- Place the carrots to a small baking dish. Set aside.
- In a little bowl, whisk together the coconut aminos, maple syrup, garlic powder, onion powder, smoked paprika, sea salt, and water/vegetable broth. Pour over the carrots and cover the pan. Let sit for at least 30 minutes.
- Preheat oven to 420F. Place the covered baking plate in the oven and roast for 30 minutes. Remove the cover and roast for another 20 minutes, until the carrots are just tender.
- Place carrots in hot dog buns and just add toppings. Serve immediately.
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