Charred Carrot Dogs 6.000

Jennifer Chase for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 24, 2018

This plant-based take on hot dogs gives carrots a roasted red pepper treatment: Char (either on the grill or under the broiler) and steam them, and then peel off the skins. They end up nicely cooked and lightly smoke-tinged, making them perfect for a cookout.

Choose the largest, thickest carrots you can find; they shrink during cooking, and you can always trim the narrow end to fit the bun.

Serve these carrot dogs nestled in buns with the toppings such as vegetarian chili, cheddar, chopped onion, sauerkraut, kimchi, pickles/relish, ketchup and spicy mustard.

To read the accompanying story, see: 8 trusty tips for hosting a cookout in a public park (no holiday required).

Make Ahead: The charred and peeled carrots can be refrigerated for up to 1 week; reheat them on a grill or in a 200-degree oven.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 6 very large carrots (see headnote)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

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Directions

Position a rack as close as possible to your oven's broiler element or flame; preheat the broiler. Line a baking sheet (preferably a small one so the carrots fight snugly on it for easier turning) with aluminum foil.

Arrange the carrots on the baking sheet; broil until charred, giving them a quarter-turn every 5 minutes or so, for a total of about 20 minutes. Once they are blackened all over, remove them from the baking sheet and wrap them tightly in aluminum foil.

(Alternatively, you can char them on a grill.)

Allow them to rest (wrapped) for 15 minutes, during which time they will finish cooking and will become infused with smoky flavor. Unwrap them, and once they are cool enough to handle, pull the charred exterior off each carrot just like you would for a roasted red pepper. (Do not rinse.) Drizzle the carrots with the toasted sesame oil, and season with the salt and pepper.

Serve warm.

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Recipe Source

Adapted from "The Chubby Vegetarian," by Justin Fox Burks and Amy Lawrence (Susan Schadt Press, 2016).

Tested by Joe Yonan.

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