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, preferably with the tops on (see note below*), ends trimmed

salt and pepper to taste

Carrot Top Salsa Verde

1/2 a large, peeled and pitted

~3/4 cup carrot tops*

3 small tomatillos, husked

2 tbsp. lime juice

1 tbsp. extra virgin olive oil

salt and pepper to taste

Additional Toppings

8 hot dog buns, slightly warmed

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

1/4 cup chopped red onion

1/4 cup pickled jalapeños

  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, jalapeno, and chopped onion

Tips

  • I used carrot tops in the salsa verde recipe as way of reducing food waste. They add an herby note, as well as added nutrition. However, you can skip the carrot tops in the salsa recipe, or add fresh cilantro or parsley instead

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

  • If you want to make the carrots a little more “meaty” in flavor, you can add some liquid smoke to the tomato mixture before baking (~1/2 tsp.)

  • Additional toppings that would work well for this recipe include mayo, pico de gallo, relish, pineapple, Queso Fresco cheese, or anything else Mexican inspired that sounds good to you!

Ben Mastracco