Instructions
Caramelize the Onions
Heat olive oil in a saucepan over medium heat. Add onions and stir to coat evenly in the olive oil. Reduce heat to low and allow onions to cook, stirring occasionally. If they begin to stick to the bottom of the pan add a tablespoon of water and stir to release onions. Continue to cook the onions until they reach a dark golden brown color. Remove from heat and set aside.
Prepare the Dip
Mix the sour cream and mayonnaise in a medium sized bowl. Add in the herbs and spices and stir until combined.
Serve.
Top the dip with the caramelized onions and serve with carrots.
Instructions
Prepare the Carrots
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. In a large bowl, whisk together the olive oil, smoked paprika, ground cumin, chili powder, and garlic powder. Season with Kosher salt and freshly cracked black pepper. Add the carrots to the bowl and toss gently to coat them evenly.
Roast the Carrots
Arrange the seasoned carrots in a single layer on the lined baking sheet. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized. Toss halfway through for even roasting.
Prepare the Topping
In a bowl, mix the mayonnaise, Greek yogurt, lime juice, chili powder and salt.
Serve
Remove roasted carrots from the oven and transfer to a serving dish. Drizzle with topping and crumbled cotija cheese. Garnish with cilantro.
Instructions
Prepare the Carrots
Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper. In a large pot of boiling salted water, cook the carrot sticks until tender, about 10-12 minutes. Strain and arrange in a single layer on the lined baking sheet. Using the bottom of a glass gently smash carrot sticks until flattened, but still intact.
Roast the Carrots
Drizzle smashed carrot sticks with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Roast in the oven for 20-25 or until the carrots are golden with crispy edges.
Serve
Remove roasted carrots from the oven and transfer them to a serving dish. Drizzle with buffalo sauce and garnish with sliced jalapeño peppers, chives and blue cheese, if desired.
Instructions
Prepare the Carrot-Ginger Juice
In a blender, combine the baby cut carrots, sliced ginger, and water. Blend until smooth. Strain the mixture through a fine mesh strainer to reserve 1 cup of juice.
Prepare the Spritzer
Fill 4 tall glasses with ice cubes. In a cocktail shaker, combine 2 tablespoons lemon juice, ¼ cup carrot-ginger juice, and 1 tablespoon simple syrup per glass. Add ice and shake well. Strain the mixture over ice in the prepared glasses. Top each with club soda.
Garnish and Serve
Garnish each drink with fresh carrot top leaves and a thin carrot slice, if desired. Serve immediately.
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
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.
