Carrot Dogs for National Carrot Day

In honor of National Carrot Day, I shared this vegetarian barbecue option, carrot dog recipe with Danny New on Mass Appeal. 

Carrot Dogs
6 carrots, Washed and Peeled
2 tbs. Olive Oil
1 tbs. Tamari
1 tsp. Onion Powder
1 ½ tsp. Chipotle Powder

Special Sauce
1 cup Ketchup
½ cup Vegan Mayo
Salt and Pepper
¼ tsp. Cayenne Pepper

Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns. Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape. Place oil, tamari, liquid smoke (if desired), paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk. Place carrots in a single layer in prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides. Bake at 450°F for 35 minutes, tossing every 15 minutes. Toast buns in the oven at 450° for 5 minutes. Place 1 roasted carrot in each bun. Top with your favorites toppings.