Chicago-Style Carrot Hot Dogs Recipe

Ingredients

• 4 medium carrots
• 1 1/2 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons ketchup
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 poppy seed hot dog buns
• 2 tablespoons yellow mustard
• 1/4 cup relish
• 2 Roma tomatoes, sliced 1/4 inch thick
• 4 pickle spears
• 1/4 cup chopped onion
• 8 sport peppers
• 1/4 teaspoon celery salt

Instructions

1. 1

   Peel the carrots and trim to the length of the hot dog buns. You can use your peeler to trim them into the shape of a hot dog, if desired.

2. 2

   Place the broth, soy sauce, apple cider vinegar, ketchup, paprika, garlic powder, and onion powder in a medium skillet. Bring to a boil.

3. 3

   Place the carrots in the broth mixture and turn to coat.

4. 4

   Cover, reduce the heat to a simmer, and let it cook for 15 minutes. Let the carrots sit in the cooking liquid for 10 minutes after.

5. 5

   Preheat a grill or grill pan to medium heat.

6. 6

   Remove the carrots from the cooking liquid and pat dry.

7. 7

   Grill for 1–2 minutes per side, or until grill marks appear.

8. 8

   Place the carrots in each of the hot dog buns.

9. 9

   Top with a squeeze of mustard and then add the relish down one side.

10. 10

    Place the tomato slices and pickle spear on the other side.

11. 11

    Top with the chopped onion and sport peppers, followed by the celery salt.

12. 12

    Serve right away.