The Chicago Style Carrot Dog

By: S.Rosen's Test Kitchen

The Chicago dog might be the perfect hot dog to have a veggie version. Adding one more veg to the dragged through the garden goodness feels just right.

Ready In

Total Time: 45 min
Cook Time Time: 30 min

Servings

1

Ingredients

For the Carrot

  • 1 Bun length full sized peeled carrot, ends rounded with a peeler
  • ¼ cup soy sauce
  • ½ tsp smoked paprika
  • 1 tsp garlic powder

For the Assembled Carrot Hot Dog

  • 1 S.Rosen’s Mary Ann Poppy Seed Hot Dog Buns
  • 1 All beef hot dog, prepared in your style of choice
  • Yellow mustard
  • Neon green relish
  • Diced white onion diced
  • 2 Roma tomato slices
  • 1 Dill pickle spear (1 net carbs)

Directions

Instructions

To prepare the carrot dog. Cut the carrot to bun size, peel and then use the peeler to round the edges of the carrot. Bring a pot of water to boil and then add the carrots. Boil for about 20-30 minutes, test with a fork. You should be able to stick the carrot, but it shouldn’t be too soft.

Marinade the carrot in the soy, smoked paprika and garlic mixture in the fridge for 30 minutes to 2 hours.

To finish the carrot dog grill until charred to your liking.

Start by placing the carrot dog into a S. Rosen’s Poppy Seed Bun. Then add mustard to one side of bun. Next add diced onions, neon green relish, 2 half slices of tomato, 2 sport peppers, a Kosher pickle spear, then finally top it off with a dash of celery salt. This will make a delicious and balanced blend of flavors. ENJOY! And remember: never ever put ketchup on your carrot dog!