This is a winter inspired recipe, but scroll down for grilling variation! This is a fun sandwich to make if you’re looking to add more veggies to your meals, cooking with kids, or you just like carrots. Carrot “dogs” were all the rage when I lived in Jacksonville, FL, so this winter I decided to recreate them with the delicious carrots in the Winter CSA Boxes. I spent some time thinking about the toppings. Back in Jacksonville, I think coleslaw was the standard. I’m from Chicago so I was thinking more the onions and mustard route. Then I remember our Refrigerator Pickled Beets have onions in them, and the decision was made.
Pick out your carrots from your csa share box, scrub them, and peel them. Roll them in olive oil, fresh pepper, and a little sea salt. I used a small amount of sea salt in the beginning, and finished them with smoked sea salt to add a nice smoky flavor. I’ve found applewood smoked sea salt at Wegman’s and I recently saw some at Ithaca Coffee Company on Triphammer Rd-one of our CSA Pick-Up Sites! While they’re roasting you can get your toppings together. If you want to try them with pickled beets, you’ll have to plan ahead. Our pickled beets are best after 7 days, but I paired these carrots with beets that had been cured for 4 days and they were great! Get your other toppings ready and the carrots should be ready in about a half hour.
When they come out of the oven, sprinkle them with smoked sea salt, if using. I served these on a pita (if we’re getting as unconventional as using a carrot as a hot dog, why not skip the traditional bun?), because I couldn’t find sprouted grain or whole wheat hot dog buns. If you have a favorite hot dog bun, use that or try whole grain pita. I kept the oven on, and warmed them up for a few minutes before adding the toppings.
Carrot Hot Dogs
4 large carrots, washed and peeled
1 tablespoon olive oil
1/2 tsp sea salt (use 1 full tsp if omitting smoked sea salt)
1/2 tsp smoked sea salt (optional)
4 whole grain pitas or hot dog buns
Your favorite toppings: such as pickled beets, mustard, slaw, fresh greens, or chopped onions
To roast: Preheat oven to 400F Roll carrots in olive, sea salt, and a few grinds of fresh black pepper. Bake at 400F for 30 minutes, shaking the pan after 15 minutes so they roast evenly. Remove from oven and sprinkle with smoked sea salt.
To grill: Bring a large pot of salted water to a boil, boil the carrots until just tender, about 10 minutes. Carrots should still hold their shape, and a fork should just poke through them. Transfer carrots to a bowl and toss with olive oil, salt, and pepper. Grill over high heat, turning frequently until all sides have grill marks. Transfer to a plate and sprinkle with smoked sea salt.
Toast pita in warm oven or on grill.
Add toppings, and enjoy!
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