Mexican Carrot Not Dog
1. In medium saucepot, heat carrots and enough water to cover by 2 inches to a boil over high heat; boil carrots 8 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in large zip-top plastic bag.
2. In medium bowl, whisk soy sauce, vinegar, oil, seasoning, liquid smoke and 3/4 cup water; pour over carrots in bag. Seal bag, pressing out excess air; massage carrots in bag to coat. Refrigerate at least 4 or up to 24 hours.
3. Prepare outdoor grill for direct grilling over medium heat. Remove carrots from marinade; reserve 1/4 cup marinade. Spray carrots with cooking spray; place on hot grill rack, cover and cook 10 minutes or until heated through and grill marks appear, brushing with reserved marinade and turning 1/4 turn every 2 1/2 minutes. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
4. Serve carrots in buns topped with avocado, pico de gallo and jalapeños.
- 10 g Total Fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 778 mg Sodium
- 35 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 3 g Added sugars
- 7 g Protein
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Nutritional Information
- 10 g Total Fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 778 mg Sodium
- 35 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 3 g Added sugars
- 7 g Protein
Directions
1. In medium saucepot, heat carrots and enough water to cover by 2 inches to a boil over high heat; boil carrots 8 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in large zip-top plastic bag.
2. In medium bowl, whisk soy sauce, vinegar, oil, seasoning, liquid smoke and 3/4 cup water; pour over carrots in bag. Seal bag, pressing out excess air; massage carrots in bag to coat. Refrigerate at least 4 or up to 24 hours.
3. Prepare outdoor grill for direct grilling over medium heat. Remove carrots from marinade; reserve 1/4 cup marinade. Spray carrots with cooking spray; place on hot grill rack, cover and cook 10 minutes or until heated through and grill marks appear, brushing with reserved marinade and turning 1/4 turn every 2 1/2 minutes. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
4. Serve carrots in buns topped with avocado, pico de gallo and jalapeños.