Carrot Dogs for National Carrot Day

Mass Appeal

We celebrated National Carrot Day with Ashley Tresoline, owner of Bella Foodie, by making a vegetarian barbecue option, carrot dogs!

Carrot Dogs:

6 carrots, washed and peeled

2 tbs. Olive Oil

1 tbs. Tamari

1 tsp. Onion Powder

1 ½ tsp. chipotle Powder

Special Sauce:

1 cup Ketchup

½ cup Vegan Mayo

Salt and Pepper

¼ tsp. Cayenne Pepper

Directions:

  • Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns.
  • Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape. Place oil, tamari, liquid smoke (if desired), paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk.
  • Place carrots in a single layer in prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides.
  • Bake at 450°F for 35 minutes, tossing every 15 minutes. Toast buns in the oven at 450° for 5 minutes.
  • Place 1 roasted carrot in each bun. Top with your favorites toppings.

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