6carrotseach about the same size, aim for no more than ¾ inch thick
1cupvegetable broth240 mL
¼cupapple cider vinegar60 mL
2Tbspsoy saucecan sub tamari for gluten-free, 30 mL
2TbspDijon mustard30 g
6hot dog buns
Marinate: Peel carrots and trim off the ends. Combine all remaining ingredients in a large shallow dish, then submerge the carrots in the liquid to marinate. Let sit for 30 minutes, flipping the carrots occasionally if they're not completely submerged.
Boil: Transfer carrots and marinade to a large pot. If marinade does not cover the carrots, add water until the carrots are fully submerged. Bring to a boil, cover, and let cook for 15 to 20 minutes, or until carrots are cooked through. You should be able to pierce them with a fork, but they should not be so soft that they break easily.
Serve: At this point you can serve the carrots, or you can sear them on a well-greased grill (or grill plate) to char the outsides. Serve on a hot dog bun with your favorite condiments!
Carrots not cooking? If your carrots are on the thicker side, you may find that they take a long time to soften in the pot. In this case, you can pop them in the microwave for a few minutes to finish the cooking process and soften them.
Store leftover carrots in an airtight container in the fridge for 3 to 4 days.
Make ahead by marinating the carrots in advance - they can remain in the marinade for up to 12 hours. Then simply boil (and grill, if desired) right before serving.