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.

TIP:

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.