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, peeled and trimmed (roughly the size of hot dogs!)

salt and pepper to taste

Additional Toppings

1 cup Roasted Garlic Tomatillo Guac

8 hot dog buns, slightly warmed

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

1/4 cup chopped onion

1/4 cup pickled jalapeños

1/4 cup chopped fresh tomatoes (optional)

  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. Place carrots on buns, top with equal amounts of guacamole, followed by beans, jalapeno, and chopped onion.

Tips

  • 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