Blackberry-Peach Salad Recipe

A more veggie-forward option, or just to save time. I marinade carrots in a smoky, umami-rich, and somewhat sweet concoction that gives them a ton of flavor and also softens them just a little bit,

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making them an amazing hot dog substitute. When they are roasted in the oven, they get exactly the right amount of tenderness to perfectly nestle inside hot dog buns.

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YIELDS: 8 serving(s) PREP TIME: 30 mins TOTAL TIME: 1 hr 30 mins CAL/SERV: 192

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INGREDIENTS: 8 medium carrots, peeled and skinny ends trimmed 2 Tbsp. extra-virgin olive oil 1/4 c. low sodium vegetable broth 1/4 c. apple cider vinegar 2 Tbsp. soy sauce 1 tsp. maple syrup 1/2 tsp. garlic powder 1/2 tsp. smoked paprika 1/2 tsp. liquid Smoke 8 hot dog buns Ketchup, for serving Mustard, for serving

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Step 1: In a small roasting pan, add the carrots and stir them with olive oil. Combine the broth, vinegar, soy sauce, maple syrup, paprika, garlic powder, and liquid smoke in a small bowl.

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Step 2: Pour over carrots and place foil over pan. Give it a half-hour to sit.

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Step 3: Turn the oven on to 425°. Roast the carrots for thirty minutes in the oven with the baking dish covered with foil.

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Step 4: After 20 minutes of roasting, take off the foil and continue roasting the carrots until they are fork-tender.

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Step 5: Top hot dog buns with carrots and serve with mustard and ketchup.

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