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For the marinade:
- Place the carrots in a pot and cover with cold water. Bring to the boil over a high heat and cook for five minutes. Remove from the heat, drain and allow to cool.
- Meanwhile, in a bowl, combine all of the ingredients for the marinade. Add the cooled carrots, turn to coat and place in the fridge to marinate for 3-4 hours.
- Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Place the carrots on a baking tray and roast for 30 minutes or until the carrots are just tender, but still retain a little bite, turning occasionally.
- Place the carrots in the hot dog buns. Serve with ketchup, mustard and a sprinkle of crispy onions, with chips on the side.
Per ‘dawg’ (per serving): 327kcals, 9.2g fat (5g saturated),53.7g carbs (17.9g sugars), 9.6g protein, 2.9g fibre, 1.414g sodium
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