https://youtu.be/us9eTZU-6TY

Total Time: 4.5 hours

*Ingredients PART ONE (Carrot Dogs)

• 8 large carrots

• 1 cup low-sodium vegetable broth

• ¼ cup apple cider vinegar

• 2 tablespoons reduced-sodium soy sauce or tamari

• 2 tablespoons pure maple syrup

• 2 teaspoons smoked paprika

• 2 teaspoons dry mustard

• ½ teaspoon ground coriander

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon liquid smoke

• Dash ground cloves

• 8 whole wheat hot dog buns, toasted if desired

• ½ of a red onion, finely chopped (¼ cup)

• 3 tablespoons stone-ground mustard

• ½ of a medium cucumber, spiralized

Method

1. Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.

2. Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.

3. Place carrots in a foil-lined baking pan and bake at 200 degrees 8 to 10 minutes or until lightly browned on edges.

*Ingredients PART TWO (Mango Chimichurri Topping)

• 2 cups minced mangos

• ½ cup minced shallots

• 1 teaspoon honey

• ½ cup finely chopped parsley

• ½ cup finely chopped basil

• ½ cup finely chopped cilantro

• 1 tablespoon minced garlic

• ½ cup red wine vinegar

• 1 tablespoon whole-grain mustard

• Salt

• Pepper

• ½ cup olive oil

Method

1. In a mixing bowl, combine parsley, basil, cilantro, garlic, and shallots and mix well.

2. Add the rest of the ingredients and mix well. Season with salt and freshly cracked pepper.

3. Top the sauce on the carrot dog and eat.