Smoky Glazed Carrot Dogs

5 from 2 votes

Author - Gena Hamshaw

Print Recipe

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Yields: people

3 tablespoons apple cider vinegar (substitute white vinegar or unseasoned rice vinegar)
2 tablespoons neutral vegetable oil, such as safflower or grapeseed
1 tablespoon Bragg's Liquid Aminos (substitute tamari or soy sauce)
1 tablespoon maple syrup or brown sugar
2 teaspoons smoked paprika (substitute liquid smoke)
pinch cayenne pepper (optional)
8 medium sized carrots, trimmed, washed, scrubbed, and patted dry (about 1 1/4 lbs)
8 vegan hot dog buns
delightfully green tahini dressing (for serving)
fresh, chopped herbs (for serving)

Preheat your oven to 400F and line a baking sheet with parchment or foil.
To make the marinade, whisk the vinegar, oil, liquid aminos, maple syrup, smoked paprika, and cayenne, if using, together in a small mixing bowl.
Place the carrots onto the parchment. Pour about 1/3 of the marinade over them, then toss the carrots with your hands to coat them evenly. Place the baking sheet into the oven and roast the carrots for 20 minutes. After 20 minutes, use a basting brush to brush another few tablespoons of the marinade over the carrots (or pour another third of the marinade over the carrots and use the basting brush to spread it around). Repeat this 15 minutes later, then roast for another 10-15 minutes, or until the carrots are browning and very tender.
While the carrots roast, make the delightfully green tahini dressing or any other sauce you'd like to serve with them.
Once the carrots have finished roasting, reduce the oven heat to 300F. Place the hot dog buns on another baking sheet and bake for 10 minutes, or until they're lightly toasted.
To serve, place one roasted carrot in each bun, drizzle with sauce, and enjoy.

Leftover carrots will keep for up to 3 days in an airtight container in the fridge.

Carrot recipe inspired by Dorie Greenspan's Sweet & Smoky Roasted Carrots from Everyday Dorie, reprinted in Food52.