Buffalo Carrot Hot Dogs
- 8 medium carrots
- 3/4 cup low-sodium vegetable broth
- 1/2 cup hot sauce (like Frank’s RedHot), plus extra for serving
- 2 teaspoons Liquid Smoke
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 8 hot dog buns, toasted
- 1 medium carrot, shaved with a vegetable peeler, for serving
- 2 tablespoons coarsely chopped celery leaves, for serving
- Blue cheese dressing, for serving
Peel carrots and trim off the skinny ends so the carrot fits the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until almost cooked through, 10 to 11 minutes.
Meanwhile, whisk together broth, hot sauce, Liquid Smoke, granulated garlic and paprika in a baking dish just large enough to fit the carrots in a single layer. Add steamed carrots, cover and marinate in the refrigerator for 24 hours.
Prepare a grill for high heat cooking or heat a grill pan over high heat.
Remove carrots from marinade and let sit at room temperature for 30–45 minutes. Grill carrots, turning occasionally, until hot with nice grill marks, about 4–5 minutes. Serve on buns with blue cheese dressing, carrot shavings, celery leaves and extra hot sauce.
See our Terms of Service.
- 8 medium carrots
- 3/4 cup low-sodium vegetable broth
- 1/2 cup hot sauce (like Frank’s RedHot), plus extra for serving
- 2 teaspoons Liquid Smoke
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 8 hot dog buns, toasted
- 1 medium carrot, shaved with a vegetable peeler, for serving
- 2 tablespoons coarsely chopped celery leaves, for serving
- Blue cheese dressing, for serving