Description
These balsamic grilled carrot dogs are a major hit with vegans and omnivores alike. Dress them up exactly to your liking and watch them disappear from your barbecue spread in minutes!
Ingredients
Scale
- 8 large carrots, peeled and ends trimmed
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 garlic cloves, minced
- Pinch of salt and black pepper
- 8 hotdog buns, for serving (optional)
- Smokey Tomato Jam, for serving (optional)
- Kale Walnut Pesto, for serving (optional)
Instructions
- Bring a large pot of water to a boil. Add the carrots to the water and cook for 12 to 15 minutes, until just barely fork tender. Be careful not to overcook them! Drain and immediately submerge the carrots in an ice bath to cool.
- Meanwhile, prepare your marinade. Combine the balsamic vinegar, olive oil, garlic, and salt and pepper in a shallow dish or plastic bag. When the carrots have cooled, place them in the marinade and roll them around to coat them in the liquid.
- Refrigerate the carrots for at least two hours. If you remember, shake the dish or bag around every hour or so to make sure the carrots get coated on all sides.
- When ready to cook, pre-heat your grill to medium. Remove the carrots from the marinade and allow excess liquid to drip back into the dish or bag. Using tongs, gently transfer the carrots onto the grate. Cover and cook for 5 minutes, then flip the carrots over and grill a few minutes more. They should appear caramelized, but not burnt.
- Transfer carrots to a plate and serve with hotdog buns and the condiments of your choice (our Smokey Tomato Jam and Kale Walnut Pesto make terrific accompaniments!)