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Share your recipes August 2017

Eat Right Now

Carrot “Hot Dogs”

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4 large carrots, washed and unpeeled

¼ cup apple cider vinegar

¼ cup water

2 tbsp. low-sodium soy sauce or tamari

1 tsp. honey

¼ tsp. liquid smoke

¼ tsp. garlic powder

½ tsp. onion powder

¼ tsp. black pepper

4 whole grain hot dog buns (Not white bread buns)


Trim carrot ends and cut them the length of your buns.

Bring a sauce pan of water to a boil. Add carrots and cook 5-8 minutes, until tender but not mushy. Drain carrots and put them under cold running water to stop the cooking.

In a small bowl whisk together the vinegar, water, soy or tamari sauce, honey, liquid smoke, garlic and onion powder, and black pepper.

Transfer marinade to a large zip top bag and add the cooked carrots. Toss gently to coat and refrigerate overnight.

Pre-heat oven to 400 degrees. Line a rimmed baking sheet with wax paper. Remove carrots from the marinade and place on the prepared baking sheet. Bake for 15 to 20 minutes until heated and slightly browned. Add toppings and enjoy!


Wendell's Article:

Holy Hot Dog, Grill Man!


Chef Wendell hosts Eat Right Now on WISH TV 8 CBS Indianapolis. He can be reached at 317-372-2592 or This email address is being protected from spambots. You need JavaScript enabled to view it. .Visit his website at

Meet Wendell