Name: Carrot Dogs
Prep time: 78 min
Cook time: 182 min
Total time: 260 min
Yield: 8 servings
Ingredients: 8 null large carrots; 1 cup low-sodium vegetable broth; 0.25 cup apple cider vinegar; 2 tbsp reduced-sodium soy sauce (or tamari); 2 tbsp pure maple syrup; 2 tsp smoked paprika; 2 tsp dry mustard; 0.5 tsp ground coriander; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp liquid smoke; 1 dash ground cloves; 8 null whole wheat hot dog buns (toasted if desired); 0.25 cup red onion (finely chopped); 3 tbsp stone-ground mustard; 0.5 null cucumber (spiralized)

Instructions

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1

Peel carrots (8 large) and trim to 6 inches long, making sure the wide end has a consistent thickness. Place carrots (8) in a large saucepan, add water to cover, then bring to a boil. Reduce heat to low and cook for [8-10 minutes], until just tender. Drain well.
2

Place the cooked carrots (8) in a large resealable plastic bag. In a bowl, combine low-sodium vegetable broth (1 cup), apple cider vinegar (0.25 cup), reduced-sodium soy sauce (2 tbsp), pure maple syrup (2 tbsp), smoked paprika (2 tsp), dry mustard (2 tsp), ground coriander (0.5 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), liquid smoke (0.5 tsp), ground cloves (1 dash), and 0.5 cup water to make the marinade. Pour over the carrots (8); seal the bag and chill for 4 to 24 hours, turning occasionally. Drain and discard the marinade.
3

Grill the marinated carrots (8), covered, over medium-high heat for [5-8 minutes] or until grill marks appear, turning occasionally. Alternatively, place carrots (8) in a foil-lined baking pan and bake at 450°F (232°C) for [8-10 minutes] until lightly browned on the edges.
4

Place the grilled carrots (8) in wheat hot dog buns (8 whole). Top with finely chopped red onion (0.25 cup), stone-ground mustard (3 tbsp), and spiralized cucumber (0.5 medium).