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Adding more vegetables into your weekly menu? This recipe for grilled carrot hot dogs is sure to be a treat for plant-based lovers. The trick to making a carrot taste and feel like a hot dog is to freeze it first. Freezing makes the carrot limp, tender and easier to grill. It’s easy and tasty and who doesn’t love a grilled hot dog!

Serves 6


6 fresh Ontario carrots, stem on, approximately 6 to 8 inches long and 1 ½ inches in diameter
2 cloves garlic minced
1 tbsp minced ginger
¼ cup chopped fresh dill
1 tbsp canola oil
Salt and pepper to taste
2 cups Ontario yellow onions, sliced
2 tbsp butter
½ cup orange marmalade
2 tbsp mustard
¼ cup ginger ale
Splash Cognac
6 hot dog rolls
12 x 3-inch-long slices of brie cheese

Peel the carrots and place in a freezer bag. Add garlic, ginger, and fresh dill, mix well, and freeze for a minimum of 4 hours. Freezing the carrots will make the carrots limp like a hot dog and tender for the grill.

Remove carrots from freezer and thaw for 2 hours or refrigerate overnight. The limp carrots will now pick up all the flavors of the garlic, ginger, and dill. Add 1 tbsp of canola oil to the bag with the thawed carrots and season with salt and freshly ground black pepper. Gently mix.

Prepare the sweet onion relish. In a medium saucepan sauté the onions in butter, stirring frequently until the onions are caramelized, about 20 minutes over medium-to-medium low heat. Add orange marmalade, mustard, ginger ale, and a splash of cognac. Bring to a low boil, stirring occasionally to keep the onions from scorching, remove from heat and set aside keeping warm.

Fire up your grill to medium high heat about 400 degrees F. Grill carrots over medium heat for 10-12 minutes, turning occasionally until the carrots are lightly charred, tender, and heated through. Season to taste with a little salt n pepper and fresh dill.

Warm buns, Place one grilled carrot “dog” into a bun. Place 2 slices of brie cheese beside the carrot hot dog, top with onion marmalade.