Planning a BBQ party for friends with diverse eating habits, including some vegetarians, can feel like walking a tightrope when I want everyone to have a plate of grilled something at the table. While grilled carrots are hardly new, treating them like a hot dog smothered in a sweet spicy tangy mustard paste is. Grilled carrot dogs check the box for vegetarians as well as your more health-conscious friends. They will be a surprise hit this summer.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●6 carrots, about 1-inch in diameter, peeled
●1/4 cup yellow mustard
●2 tablespoons Dijon mustard
●1 teaspoon granulated garlic
●1 teaspoon paprika
●1/2 teaspoon ground cumin
●1/2 teaspoon dry ground mustard, like Coleman’s
●6 hot dog buns
Method
1.Bring a pot of water to a boil over high heat
2.Cut the carrots:
While the water comes to a boil, peel and cut the carrots to the length of a hot dog bun—approximately 6 inches. Remove parts of the carrot, so the 6-inch portion is relatively uniform in size. If necessary, use a vegetable peeler to remove excess carrot.
3.Parboil the carrots:
In a large pot of boiling water, parboil the carrots until knife tender, approximately 10 to 12 minutes. Drain carrots into a colander. With a paper towel, pat the carrots dry and place on a sheet tray or plate.
4.Make the paste:
In a small bowl, combine the yellow mustard, Dijon mustard, garlic, paprika, cumin, and ground mustard.
5.Coat the carrots with the paste:
Using a spoon, smear the mustard over the carrots, on all sides.
6.Prepare a grill for direct medium heat—350° to 450°F
7.Grill the carrots:
Grill the carrots over direct heat, turning several times until marked all over, 6 to 8 minutes total.
8.Grill the hot dog buns:
Grill the hot dog buns, cut side down, over direct heat, until marked, 45 to 60 seconds.
9.Serve:
Place a carrot in each bun and eat with your favorite toppings.