8 servings

8 medium carrots
1 cup low-sodium vegetable broth
? cup cider vinegar
3 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
8 whole-wheat hot dog buns, toasted if desired
Ketchup, mustard, relish and/or sauerkraut for serving

Peel carrots and trim to fit the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 12 to 15 minutes.

Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and paprika in a sealable 1-gallon plastic bag. Add the carrots, seal and place the bag in the refrigerator keeping the carrots in a single layer.

Marinate for at least 3 hours or up to 1 day, turning twice.

Preheat grill to high or heat a grill pan over high heat. Remove the carrots from the marinade. Grill the carrots, turning once or twice, until they're hot and have grill marks, about 5 minutes.

Serve on buns with your favorite condiments.