- 1/4 cup sauerkraut rinsed and drained
- 2 tablespoons dijon mustard
- 2 tablespoons shallot thin sliced
- 2 tablespoon sweet pickle relish
- 4 medium-size carrots
- 1 tablespoon barbecue seasoning blend
- 4 pretzel hotdog buns
For the topping:
Into a small saucepan over medium heat add sauerkraut, Dijon mustard, shallot, and relish. Heat through and set aside.
For the carrot dogs:
Into a large nonstick skillet, add 2 inches of water and bring to a boil.
Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
Drain the water from the skillet and return the cooked carrots to medium heat.
Add the vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally until the carrots begin to char in places, about 4 to 6 minutes.
Toast buns under broiler then nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish
Calories: 59kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 265mg | Potassium: 265mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10386IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg