1. Preheat Oven

   Preheat oven to 425F.

   Connect Oven
2. Season & Roast Carrots

   Scrub the carrots clean and pat dry with paper towels. Trim the ends, so that they'll fit perfectly inside the hot dog bun. Arrange carrots on a sheet pan, and toss in sugar, spices, salt, and olive oil. Roast on middle rack for for 20 minutes, turning carrots once, or until caramelized and tender (they should still have a little bite to them). Prepare dressing while carrots are roasting.

   • 6 , scrubbed clean Carrots
   • 2 tsp Light Brown Sugar
   • 1/4 tsp Onion Powder
   • 1/4 tsp Ground Garlic
   • 1 tsp Smoked Paprika
   • 1 tsp Kosher Salt
   • 2 Tbsp Extra Virgin Olive Oil
3. Make Dressing

   Peel and mince garlic. Zest lemon into a medium bowl. Add 0.5 teaspoon lemon juice. Add half the garlic, mayonnaise, sour cream, mustard, curry powder, and turmeric to the bowl, and mix well to combine. Check seasoning, add more garlic if desired.

   • 1 , small Garlic Clove
   • 1 , zested & juiced Lemon
   • 1 cup Full Fat Mayonnaise
   • 2 Tbsp Sour Cream
   • 1 Tbsp Whole Grain Mustard
   • 1/2 tsp Curry Powder
   • 1/4 tsp Ground Turmeric
4. Toast Buns

   Once the carrots are out of the oven, toast the buns. Oil the buns evenly on a sheet pan and toast for 3 minutes or until golden brown. Tip: Brioche buns absorb more of your condiments, making it a tastier option.

   • 6 Hot Dog Buns
5. Prepare Toppings & Serve

   Finely mince chives. Drizzle buns with dressing, then place one carrot in the middle and top with more dressing. Sprinkle with fried onions and chopped chives or your favorite topping.

   • 1/4 bunch , minced Fresh Chives
   • 3/8 cup French Fried Onions

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	Amount per serving	Daily value percentage
Calories	500 kcal
Total Fat	34 g	44%
Total Saturated Fat	6 g	30%
Unsaturated Fat	28 g
Low Cholesterol	20 mg	6%
Sodium	980 mg	45%
Total Carbohydrate	39 g	14%
Fiber Total Dietary	4 g	13%
Sugars Total	10 g
Protein	7 g	14%
Vitamin C	11 mg	10%
Calcium Ca	121 mg	10%
Iron Fe	2.5 mg	15%

Load More

	Amount per serving	Daily value percentage
Vitamin D	0.1 µg	0%
Potassium K	360 mg	8%
Vitamin E	2.5 mg	20%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.2 mg	20%
Niacin	3 mg	20%
Pantothenic Acid	0.6 mg	15%
Vitamin B-6	0.2 mg	10%
Folate (B9)	42 µg	10%
Vitamin B-12	0.2 µg	6%
Omega-3s	2 g
Omega3: ALA	2 g

By Innit Culinary Team