Nutrition
Per servingIngredients
- check_circle6 carrots, about 1 inch in diameter, peeled
- radio_button_unchecked1/4 cup yellow mustard
- radio_button_unchecked2 tablespoons Dijon mustard
- radio_button_unchecked1 teaspoon granulated garlic
- radio_button_unchecked1 teaspoon paprika
- radio_button_unchecked1/2 teaspoon ground cumin
- radio_button_unchecked1/2 teaspoon ground dry mustard, like Coleman's
- radio_button_unchecked6 hot dog buns
Instructions
Prep and Cut Carrots
Bring a large pot of water to a boil over high heat. While the water comes to a boil, peel and cut the carrots to the length of a hot dog bun, approximately 6 inches. Trim the carrots so the 6-inch portion is relatively uniform in size, about 1 inch thick. If necessary, use a vegetable peeler to remove excess carrot.
Use a hot dog bun as a guide to get the perfect length. For a more authentic look, you can taper the ends of the carrots with a knife.
Parboil the Carrots
Place the cut carrots into the pot of boiling water. Parboil until they are knife-tender, which should take approximately 10 to 12 minutes. Drain the carrots in a colander, then pat them completely dry with a paper towel and place on a sheet tray or plate.
The carrots can be parboiled and stored in an airtight container in the refrigerator for up to 3 days, making this a great make-ahead step.
Make the Mustard Paste
In a small bowl, combine the yellow mustard, Dijon mustard, granulated garlic, paprika, ground cumin, and ground dry mustard. Stir until well combined.
Coat the Carrots
Using a spoon or a small spatula, smear the mustard paste evenly over all sides of the parboiled and dried carrots.
Ensure an even, generous coating on all sides for the best flavor and caramelization on the grill.
Grill the Carrots
Prepare a grill for direct medium heat (350°F to 450°F). Place the coated carrots directly on the clean grill grates. Grill, turning several times, until they are marked all over. This should take 6 to 8 minutes in total.
For best results, make sure your grill grates are clean and well-heated before adding the carrots. If a carrot sticks when you try to turn it, wait another 30 seconds for the sear to complete and it should release easily.
Toast the Buns
Place the hot dog buns, cut side down, over direct heat on the grill. Toast until they are lightly marked, about 45 to 60 seconds.
Watch the buns very closely as they can go from toasted to burnt in a matter of seconds.
Assemble and Serve
Place a grilled carrot dog in each toasted bun. Serve immediately with your favorite hot dog toppings.
These are great with sauerkraut, pickle relish, and more mustard. For a fully vegetarian or vegan meal, ensure all your toppings are also meat-free.
Chef's Notes & Tips
Prep and Cut Carrots
Use a hot dog bun as a guide to get the perfect length. For a more authentic look, you can taper the ends of the carrots with a knife.
Parboil the Carrots
The carrots can be parboiled and stored in an airtight container in the refrigerator for up to 3 days, making this a great make-ahead step.
Coat the Carrots
Ensure an even, generous coating on all sides for the best flavor and caramelization on the grill.
Grill the Carrots
For best results, make sure your grill grates are clean and well-heated before adding the carrots. If a carrot sticks when you try to turn it, wait another 30 seconds for the sear to complete and it should release easily.
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