Mini Carrot Dogs
Ingredients
- 1 tablespoon olive oil
- ¾ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon liquid smoke
- 12 baby carrots
- 6 small dinner rolls
- Kosher salt
- Mustard, ketchup, or other favorite hot dog toppings
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Marinate the Carrots
In a small, deep baking dish, whisk together the olive oil, vegetable broth, soy sauce, maple syrup, paprika, garlic powder, and liquid smoke. Season with a large pinch of Kosher salt and adjust to taste. Place the carrots in the dish with the marinade and toss to coat them evenly.
Bake the Carrots
Bake in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, turning them halfway through baking.
Assemble the Mini Hot Dogs
While the carrots are baking, prepare the buns. Slice each dinner roll in half horizontally, then cut a vertical slit down the middle of each half, going about ¾ of the way through to create a pocket for the carrot dog. Lightly toast the mini buns if desired. Once the carrots are done, place each roasted carrot in a bun.
Serve
Serve the mini hot dogs with mustard, ketchup, or any other toppings of your choice.
