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!




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.
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.