BBQ Carrot Dogs

Ingredients:

8 medium carrots

250ml low-sodium vegetable broth

80ml cider vinegar

3 tablespoons reduced-sodium soy sauce or tamari

1 tablespoon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

8 whole-wheat hot dog rolls (toasting is optional)

Tomato sauce, mustard and/or relish for serving

Method:

1. Peel carrots and trim to fit the length of your hot dog rolls. Bring a couple centimetres of water to a boil in a large pot fitted with a steamer basket. Add carrots, then cover and steam until barely cooked through for 12-15 minutes.

2. Whisk the broth, vinegar, soy sauce (or tamari), mustard, garlic powder and paprika in a large, sealable plastic bag. 

3. Add the carrots, seal and place the bag in the refrigerator, keeping the carrots in a single layer. Marinate for three hours or up to 24 hours, turning twice.

4. Pre-heat the grill to high, or heat a grill pan over high heat.

5. Remove the carrots from the marinade. Grill the carrots for five minutes, turning once or twice, until they are hot and have grill marks.

6. Place the carrots inside the rolls. Top with tomato sauce, mustard and/or relish.