I am always on the lookout for a good recipe. It’s funny, really, because my love of cooking didn’t start until I started eating healthy. Not only did my taste buds change, but I was actually able to taste food. I began learning what different spices, herbs, and veggies taste like, and how they compliment each other.
Anyway, I’m rambling. So, I love scouring different blogs for new and exciting things to cook! When I heard about the carrot dog, I was so intrigued I had to try it.
Now, I know. You’re probably thinking ‘Carrot dog?! What in the world?!?!?!?’ I know, because that’s what I thought the first time I came across the concept. But, think about this like zoodles (zucchini noodles). Not quite as good as the real thing, but pretty darn close-and a great way to sneak in veggies!
So, to end my chatter, here’s the recipe I used!
4 large carrots
1/2 c. apple cider vinegar
1/4 c. coconut aminos (or soy sauce)
3 tsp liquid smoke
2 tsp dijon mustard
3 tsp minced garlic
1/2 minced onion
1 tbsp chili powder
1 tsp paprika
So you want to start by boiling your carrots. Boil until soft, but not mushy, because these will be marinating. I boiled mine for about 7 minutes.
While the carrots are boiling, go ahead and pour everything else into a gallon-sized Zip Loc bag. Once the carrots are soft, and cooled, toss them into the bag, remove any excess air, and seal.
Throw it into the fridge overnight or, at minimum, for 3-4 hours.
About 5-10 minutes before you’re ready to eat, go ahead and pull these delicious babies out of the fridge. Put the carrots and a little of the marinade onto a hot grill or frying pan.
Cook for 2-3 minutes on on both sides.
We put ours on a corn tortilla with sauerkraut and mustard!
Little A absolutely devoured them!
The liquid smoke definitely aids in giving it the true grilled flavor, but it does add a little spice.