I’ve been thinking about Fourth of July recipes that I would share if I weren’t socially distancing, which I still will be late next week, as NYC moves further into phase 2 of reopening. It’ll be a different holiday this year, but just as I observed my birthday with birthday cake and my mother’s birthday with胡萝卜蛋糕，我还是会让它喜庆的夏日食谱的长周末。William Hill网球这些甜美烟熏釉面胡萝卜狗包括在内。
This was my first time making carrot dogs, a recipe I’ve seen a bunch of times and mentally bookmarked to try myself. I love carrots, and while I’m usually a fan of more authentically meat-like foods appearing between hot dogs and burger buns, I smiled at the idea of this veggie-forward version of the classic cookout dish. I was really happy with the way that they turned out, and while I probably won’t forgo the meatier versions anytime soon, I’m happy to add these into my rotation.
Making a carrot dog is as simple as putting a cooked carrot into a hot dog bun. The fun is in how you season, cook, and garnish the carrot! I wanted to make carrots that were flavorful, but not so boldly flavored that they couldn’t be enhanced by a vibrant sauce. I got inspired by Dorie Greenspan’ssweet and smoky roasted carrotsonFood52，which I’ve had bookmarked for a while now. In that recipe, they’re served as a centerpiece, on a bed of Greek yogurt, but I figured that an adapted version would taste pretty great with an herbaceous sauce. And it does.
Once the carrot dogs have finished roasting, enjoying them is as easy as toasting and splitting some hot dog buns! But they can be enhanced and made more colorful and fun to eat with a killer sauce. I used mydelightfully green tahini dressing，which is bright and lemony and perfect for summer. My腰果克索，百胜酱，cilantro lime sauce，or even the melty cheese sauce from mypantry grilled cheesewould all work well.
If you’re not in the mood to make a sauce, a squiggle of ketchup or mustard would be completely fine, too. So would a sprinkle of fresh, chopped herbs. I added extra parsley to my dogs after I’d finished making the green tahini dressing.
The Fourth of July came a little early in my home, but I’ve been enjoying the leftovers of this sweet and savory meal all week at lunchtime. Hope you’ll have a chance to try them at some point, too. Definitely not a traditional hot dog—a little lighter, more nutrient-dense and colorful—but really satisfying in its own, creative way.
Happy Thursday, friends. See you again soon, for the weekend roundup.