tex-mex carrot dogs

Tex-Mex "Carrot Dogs" with Cilantro Lime Sauce! A completely meatless version of a summer favorite, these smoky, roasted carrot "hot dogs" are loaded with homemade pico de gallo, a sprinkle of cheese and drizzled with a truly addictive Cilantro Garlic Yogurt Sauce.

Step 1

Make Carrot Dogs: Preheat the oven to 450°F. Line a baking pan with foil. Place carrots on baking sheet. Set aside. Whisk together oil, smoked paprika & cumin. Pour over carrots & coat them evenly. Sprinkle with salt; roast 30-35 minutes.

Step 2

Make Pico de Gallo:  In a small bowl, combine the diced onion, tomato, juice from half a lime and a sprinkle of sea salt. Set aside until ready for assembly.

Step 3

Make Cilantro Lime Sauce: In  a food processor, pulse together yogurt, cilantro, garlic, lime juice & salt until smooth. The sauce should be thin enough to drizzle but not runny. Scoop into a bowl and refrigerate until ready to use.  

Step 4

Assemble:  Place a roasted carrot {or two if they're thinner} in a toasted bun. Top with Mexican cheese blend, pico de gallo, and a drizzle of yogurt sauce. Add pickled or fresh jalapenos on top, if desired.


Thicker carrots work best for this recipe. If your carrots are on the thinner side, adjust the cook time by cooking for about 20-25 minutes so they don't burn. You can also use more than one carrot per carrot dog if they're not as hearty.