Sonoran Style Carrot Hot Dogs

Serves 4-8

Roasted Carrots

2 tbsp. olive oil

1 tbsp. tomato paste or ketchup

2 tsp. soy sauce

1/2 tsp. garlic powder

1/2 tsp. paprika

8 medium carrots

salt and pepper to taste

Additional Ingredients

8 hot dog buns, slightly warmed

1 (15 oz.) can pinto beans, rinsed and drained

Guacamole or sliced avocado

Optional ingredients: Fresh chopped onion, cheese, pickled jalapenos, mayo, relish, or any other Mexican/hot dog ingredients you like

  1. Preheat the oven to 425℉. Mix together 2 tbsp of olive oil, tomato paste, soy sauce, garlic powder, paprika, and salt and pepper to taste. Place carrots on a foil or parchment lined baking sheet, and brush with mixture to coat on all sides. Roast until lightly charred and tender, about 20-30 minutes.

  2. Meanwhile, place all salsa verde ingredients in a blender, and puree to desired consistency. Set Aside

  3. Place carrots on buns, top with equal amounts of salsa verde, followed by beans, guac, and any additional ingredients

Tips

  • Aim for carrots that are roughly the same size as a hot dog!

Ben Mastracco