INGREDIENTS
Buns:
* 3 Japanese sweet potatoes are best [or try white meat sweet potatoes]
For the carrot marinade:
* 1.5 cup of low sodium veggie broth
* 2 tsp of yellow mustard
* Juice of 1 lemon
* 2 tbsp maple syrup
* 3 cloves garlic, minced
* 1 tsp ground black pepper
* 1 tsp onion powder
* 1 tsp smoked paprika
* optional tsp of tamari or coconut aminos
For the Carrot Dog Toppings:
* 1 jalapeno chopped and spread over carrot
* 2 tablespoon diced red onion
* Yellow mustard zig zag squeezed on top
* 1 tablespoon pickle relish or olives
* garnish with a little fresh dill chopped and randomly put on top
Optional tomato sauce on side or mango, tahini, lemon, mustard dip.
DIRECTION KEY POINTS
* Marinate carrots for at least 20
minutes [BEFORE BAKING], but a few hours better, at room temp.
* Bake the sweet potatoes AND marinated carrots for 50-60 mins at 400F, until tender.
* [APPEARS SHE IS “OVEN-STEWING” THE CARROTS IN THE MARINADE LIQUID].
* Rotate carrots in marinade to keep them moist [while baking].