Recipe: Carrot dogs

Try a grilled carrot in a bun with your favorite condiments. It's a novel, tasty way to get a healthy serving of veggies for the day.

Serves 6-8

Ingredients

• 6-8 medium-thick carrots, peeled and boiled
• ½ - 1 tablespoon liquid smoke (can substitute 1 teaspoon smoked paprika)
• 1 cup low sodium broth (vegetable, chicken, etc)
• 1 clove of garlic, minced (or ¼ - ½ teaspoon garlic powder)
• ¼ - ½ teaspoon onion powder
• 2 - 4 tablespoons Braggs liquid aminos or low sodium soy sauce    
• 6 - 8 whole wheat hot dog buns

Directions

Peel carrots and trim to fit the length of hot dog bun. In a large steamer pot, place carrots in a steamer basket, cover and bring water to boil. Or boil carrots in water until fork tender.

Whisk together remaining ingredients (except buns) and transfer marinade to a large Ziploc bag or baking dish with a lid. Add steamed carrots to marinade, making sure each carrot is covered. Place in the refrigerator for at least 3 hours up to 24 hours.

Grill carrots to heat them all the way through, leaving grill marks. If grill unavailable, pre-heat oven to 400 degrees, prepare a baking sheet with parchment paper. Remove carrots from marinade and place on a baking sheet. Cook for 8-10 minutes or less (this step is intended to re-heat carrot).                

Serve on buns with your favorite condiments.

• Classic dog: onions, mayo, ketchup, mustard, relish.
• Chili cheese dog: onions, chili beans, shredded cheese, sliced/cubed avocado, sliced jalapeno, fresh cilantro.
• Hawaiian dog: onions, diced/crushed pineapple, teriyaki sauce, red pepper flakes, diced green onions.
• Southwest dog: black beans, corn, salsa, fresh chopped cilantro