Instructions
Prepare the Carrots
Bring a medium-sized non-reactive pot of lightly salted water to a boil. When the water boils, add the carrot sticks and simmer for 1 minute. Pour the carrots into a colander and rinse under cold water. Drain thoroughly.
Prepare the Pickling Liquid
In the same pot, combine 1 ¼ cups water with the apple cider vinegar, granulated sugar, garlic cloves, fennel seeds, mustard seeds, bay leaf, and red chili flakes (or Aleppo pepper). Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
Pickle the Carrots
Remove the pot from heat and add the carrot sticks to the pickling liquid. Allow the mixture to cool to room temperature. Transfer the carrots and liquid into jars and refrigerate.
Serve
Serve the pickled carrots with your favorite dip.
Instructions
Prepare the Ingredients
Grate the carrots finely using a grater. If your dog prefers larger chunks, you can finely chop the carrots instead.
Mix the Ingredients
In a bowl, combine the finely grated carrots and pumpkin puree. Gradually add the water, mixing well to create a smooth consistency. Adjust the amount of water to achieve a pourable, but not too watery, mixture.
Fill the Ice Molds
Pour the mixture into ice cube trays or silicone molds. Tap the trays gently on the counter to remove any air bubbles and ensure the mixture settles evenly.
Freeze
Place the filled molds in the freezer and let them freeze until solid, typically for about 4-6 hours or overnight.
Serve
Once frozen, pop the ice treats out of the molds and store them in a sealed container or freezer bag in the freezer until ready to serve.
Instructions
Make the Seasoning
In a large bowl, combine the smoked paprika, ground cumin, ground coriander, and black pepper. Mix well to form a spice mixture.
Air Fry the Carrot Crinkles
In the same bowl, combine the carrot crinkles, olive oil, and Kosher salt. Toss well until all the carrot crinkles are evenly coated. Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. Place the carrot crinkles in the air fryer basket in a single layer (you may need to cook them in batches depending on the size of your air fryer). Air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through cooking, until the crinkles are crispy and golden brown. Adjust the cooking time based on your desired level of crispiness.
Serve
Once done, transfer the carrot crinkles to the reserved bowl. Sprinkle the desired amount of seasoning and toss well to combine. Serve with Greek yogurt and fresh dill for dipping, if desired.
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Marinate the Carrots
In a small, deep baking dish, whisk together the olive oil, vegetable broth, soy sauce, maple syrup, paprika, garlic powder, and liquid smoke. Season with a large pinch of Kosher salt and adjust to taste. Place the carrots in the dish with the marinade and toss to coat them evenly.
Bake the Carrots
Bake in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, turning them halfway through baking.
Assemble the Mini Hot Dogs
While the carrots are baking, prepare the buns. Slice each dinner roll in half horizontally, then cut a vertical slit down the middle of each half, going about ¾ of the way through to create a pocket for the carrot dog. Lightly toast the mini buns if desired. Once the carrots are done, place each roasted carrot in a bun.
Serve
Serve the mini hot dogs with mustard, ketchup, or any other toppings of your choice.