SoCal Gourmet Carrot Dog

Don't be so quick to count out a carrot. (Warning: explicit language.)

September 14, 2015
Thug Kitchen, LLC

We get that hot dogs are fairly standard fare at cookouts, but as a crunchy superfood, carrots are a stellar alternative. Wrapped in a bun and covered in veggies and spices, they're serious gourmet eats. 

More: How to Deal With Vegan Haters


If you really want to dress these beta-carotene bitches up something special, here is our absolute favorite way to eat them. Sure, it's more work than just squirting ketchup all over them, but hot damn it's worth it.

SoCal Gourmet Carrot Dog
(Makes 8 servings)

For Pesto:
2 cups chopped cilantro (about 1 big bunch)
1/2 cup slivered or sliced almonds
2 to 3 cloves garlic, chopped
1/2 teaspoon grated lemon zest*
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup vegetable broth or water

For Carrot Dog:
1 cup vegetable broth
1/4 cup apple cider vinegar
2 tablespoons rice vinegar
2 tablespoons soy sauce, tamari, or Bragg’s*
1/2 teaspoon liquid smoke*
1 tablespoon paprika
2 teaspoons mustard powder or ground mustard seed
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander**
1/4 teaspoon finely ground black pepper
2 tablespoons olive oil
8 medium carrots, peeled, skinny end trimmed off, and cut the length of the buns
8 hotdog buns, whatever kind of shit you like
2 avocados, sliced
3 jalapeños, sliced into thin rounds
Your favorite pico de gallo–style salsa

For Pesto:
1. Throw the cilantro, almonds, garlic, lemon zest, lemon juice, salt, oil, and broth in a food processor and blend until sorta smooth and, you know, pesto looking. No food processor? Just put the almonds in a bag and smash them until they are tiny and chop the rest of that shit up supersmall too. Mix all of it together with a fork until it looks like a paste.

For Carrot Dogs:
1. In a medium saucepan, mix together the broth, vinegars, soy sauce, liquid smoke, and spices. Bring that shit to a simmer while you throw the oil and the carrots together in a 9 x 13-inch baking dish. Let the marinade simmer for 5 minutes, then pour it over the carrots. Cover that shit with foil and let it sit for at least 30 minutes but up to 1 1/2 hours.


2. When you are about ready to get these fuckers cooking, heat up your oven to 425°F.

3. Stick the carrots in the oven, still covered in foil, and cook them for 20 minutes. Then take off the foil, kinda stir them around/flip them over, and roast them for another 20 to 25 minutes. You want them to be tender on the outside with a little bit of resistance in the center when you stab one with a fork.

4. To assemble a dog, smear some pesto on the inside of a bun, lay down a couple slices of avocado and jalapeño, and top the damn thing off with some salsa. Add more pesto if you are feeling extra fancy. Yeah we know this sounds fucked up, but you'll love this shit. We swear.

Adapted from Thug Kitchen Party Grub