Ingredients

The following ingredients have 4 Servings
  • 4 Large Whole Carrots
  • Marinade:
  • 1/2 Cup Raw Apple Cider Vinegar
  • 1/4 Cup Coconut Aminos
  • 3 Tsp Liquid Smoke (I used hickoy flavor)
  • 2 Tsp Dijon Mustard
  • 1 Tsp Minced Garlic
  • 1 Tsp Onion Powder
  • 1 TB Chili Powder
  • 1 Tsp Smoked Paprika
  • Salsa Verde:
  • 1/2 Cup Mild Diced Roasted Green Chiles
  • 3 Large Tomatillos (chopped)
  • 1 Chayote Squash (chopped)
  • 1 Small Green Bell Pepper (chopped)
  • 1 Large Shallot (chopped)
  • 2 TB Fresh Cilantro (chopped)
  • 1 Tsp Minced Garlic
  • Extras:
  • 4 Gluten-Free Hot Dog Buns
  • Romaine Lettuce
  • Ketchup

Instruction

  • Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5-8 minutes until just fork tender. Remove and allow to cool.
  • In a large plastic bag, combine all the marinade ingredients. Then place the boiled carrots in and refrigerate for 3-4 hours.
  • Meanwhile, prep the salsa but roughly chopping all ingredients and then pulsing it all together in a food processor. Keep it chunky!
  • Once the carrots have marinated, heat a grill pan over medium high heat, on the stove. Grill your carrots for 10 minutes, rotating every few minutes to get grill marks on all sides as best you can.
  • Serve the grilled carrots on a gluten-free hot dog bun and top with salsa, lettuce, ketchup, anything else you'd like!