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Tex-Mex “Carrot Dogs”

Tex-Mex “Carrot Dogs” with Cilantro Garlic Yogurt Sauce — A completely meatless version of a summer favorite! 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. Don’t knock it ’til you’ve tried it! 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: carrot
Servings: 6 servings
Author: The Kitchen Prep


  • 6 thick organic carrots, peeled with ends trimmed*
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Sea Salt

For pico de gallo

  • 1/2 cup diced red onion
  • 1/2 cup diced tomato {I used pearl tomatoes}
  • Juice from 1/2 a lime
  • Sea Salt

For Cilantro Garlic Yogurt Sauce

  • 1/2 cup Stonyfield Organic Whole Milk Greek Yogurt**
  • Juice from 1/2 a lime
  • 1/4 cup fresh cilantro {I just ripped off a handful}
  • 1 medium garlic clove
  • 1/4 teaspoon salt

Additional Ingredients/Toppings

  • 6 Hot Dog Buns toasted
  • Shredded Mexican Cheese Blend
  • Pickled or fresh jalapenos


  • Preheat the oven to 450 degrees. Line a baking pan with foil. Place carrots on baking sheet. Set aside.
  • In a small bowl, whisk together oil, smoked paprika and cumin. Pour the oil mixture over the carrots and roll them back and forth to coat them evenly. Sprinkle with sea salt to taste.
  • Roast carrots for 30-35 minutes until they're fork-tender.
  • Make the 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.
  • Make the Cilantro Garlic Yogurt Sauce: In the bowl of a food processor, pulse together yogurt, cilantro, garlic, lime juice and salt until smooth, stopping to scrape down the sides occasionally. The sauce should be thin enough to drizzle but not runny. Scoop into a bowl and refrigerate until ready to use.
  • To Assemble Carrot Dogs: 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.


Inspired by Cooking Light Magazine.
*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.
**You can sub out Whole Milk Greek for 0% Greek if desired.