2 large/3 medium carrots per person, peeled
Oil of choice
Salt and pepper
Preheat oven to 400.
Place peeled carrots on a cookie sheet lined with foil or silpat or parchment paper. Oil to your preference. Salt and pepper to taste.
Roast until carrots are fork tender, this will depend on how thick your carrots are. Check after 20 minutes.
½ red onion
3 cups (2 cans, rinsed) cooked beans of your choice (we used pink and pinto)
1/3 C cider vinegar
1/3 C ketchup
1 Tbsp balsamic vinegar
¼ C molasses
1 Tbsp hot sauce
1/3 C water
Spices (garlic, smoked paprika, coriander, cumin, bay leaf, salt, pepper)
Saute onion in a medium stock pot until translucent. Add liquid ingredients and spices. Cook for 3-4 minutes on low until sauce starts to bubble.
Add in beans, stir to combine, and cook on low heat for at least 30 minutes.
Buns (or not) of choice
Cole slaw of choice (we made our own with pre-cut cole slaw veggies and leftover avocado ranch dressing)
Use the roasted carrots as you would a hot dog, in a bun piled with toppings. If you’re eating super clean or gluten free you can just eat the roasted carrot without the bun!