6 to 8 - carrots that are around the size of a hotdog
6 to 8 - whole grain or gluten-free buns
¼ cup - veggie broth
¼ cup - rice vinegar (or apple cider vinegar)
¼ cup - low sodium soy sauce (other options tamari or amino acids)
2 Tbsp - maple syrup
½ tsp - liquid smoke
¼ tsp - ground mustard
½ tsp - smoked paprika
½ tsp - garlic powder
½ tsp - onion powder
- Choose 6-8 carrots that are about the diameter of a hotdog. Wash them, then peel.
- Boil or steam carrots for 5-7 minutes, or until they are barely tender. You definitely don’t want a fork to be able to go through them, because you’ll be grilling them in the final step and don’t want them to fall apart.
- While the carrots are cooking, whisk together all of the marinade ingredients.
- Remove carrots from boiling water and place in a flat pan or container (or even a ziplock bag), then pour marinade over them. Cover with cling wrap or lid and place in the refrigerator for 2-3 hours. Quicker InstantPot instructions listed below.
- Once fully marinated, place on grill for about 5-7 minutes. Make sure to get those great grill marks on each one and heat thoroughly. Place in whole grain bun (or gluten-free) and top with your favorite toppings.
- To speed the cooking time, simply place all marinade ingredients and peeled carrots into your InstantPot and cook on manual for 3 minutes. Once they are finished, hit the quick release and allow them to sit for at least an hour or until you’re ready to grill them. Easy-peasy!