The one-pot meal is a cooking trend that is set to explode in 2021, so get your dutch ovens ready! After an unplanned hiatus, Malcolm and Carol are back with plenty of delicious adventures to share. On this episode of Deep South Dining they both share plenty of tips for preparing your next one-pot meal and talk more about the reasons a well-stocked pantry is both economical and necessary for today's cooking style. Also, more plant-based options are discussed. Who is ready to trade their hot dogs in for carrots?
Carrot Hot Dogs
(Recipe Courtesy of Food Network & Katie Lee Biegel)
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun
- 6 hot dog buns
- Mustard, coleslaw and crispy fried onions, for serving
Directions
- Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder, and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
- Preheat the oven to 350 degrees F and preheat a grill to medium-high.
- Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw, and crispy fried onions.
(Recipe Link)
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