My Baby Carrot Little Smoky recipe is a meat-free version of the classic Little Smoky recipe, which is beloved by many. I use baby carrots as a substitute for sausages, and they work exceptionally well. Not only are they the perfect shape for this vegetarian copycat recipe, but they also, naturally, have a sweet and earthy taste to them. The roasted carrots then get tossed with a sticky BBQ sauce for maximum flavor. Serve as a holiday side dish or a tasty appetizer that everyone can enjoy.
I’ll be honest, I’ve never actually made a carrot dog, and I’ve never really understood the hype behind them. When it comes to a hot dog substitute, I’m looking for something a little heartier with more protein. That being said, carrot dogs were the inspiration behind my recipe for Baby Carrot Little Smokies. Not only do they actually resemble little sausages, they also have great flavor that goes really well with the BBQ sauce. I love serving these as an appetizer, with little toothpicks so that everyone can help themselves.
Why You’ll Love These Meatless Little Smokies
- Packed with flavor – These baby carrot little smokies are packed with so much flavor. The carrots themselves are earthy and sweet, especially after being roasted in the oven, and the smoky BBQ sauce complements those flavors perfectly.
- Great holiday side dish – I love this recipe because these carrots can be enjoyed as a holiday side dish, or an easy appetizer for all your vegetarian/vegan friends. They, of course, can be eaten anytime of the year, but I especially love them this time of year.
- Meat-free version of a classic – I always feel a little nostalgic thinking about the macaroni and cheese and little smokies that they would serve in the cafeteria in grade school. I decided to make a meat-free version so that everyone can enjoy them. They have the same great smell, but no meat is included.
Why Your Body Will Love This Flavorful Carrot Recipe
It’s true that carrots are good for your eyes! Carrots are high in beta carotene, a nutrient that your body turns into Vitamin A. Vitamin A is essential for maintaining healthy eyes and good vision. Carrots are also a good source of fiber and antioxidants. Fiber helps with digestion and may even help lower the risk of heart disease. Soluble fiber from carrots binds to cholesterol particles, helping to expel them from the body through the stool.
Baby Carrot Little Smoky Recipe Ingredients
- Carrots – I prefer using baby carrots for this recipe because they already resemble little smokies. However, regular carrots can also be used; simply slice them into smaller pieces.
- Spices – Before roasting the carrots, I like to toss them in a mixture of olive oil, salt, garlic powder, onion powder, and smoked paprika. This gives the carrots extra flavor before they even get tossed in the BBQ sauce.
- Sauce – You can use just plain BBQ sauce, without any additions, but I like to add a few extra ingredients to make it even more flavorful. I usually add brown sugar, ketchup, tamari, garlic powder, and onion powder.
How To Make Vegetarian Little Smokies
- Pre-heat oven to 450 degrees F. Pat the baby carrots dry and then add to a large sheet pan and toss with olive oil, smoked paprika, regular paprika, garlic powder, onion powder, and salt. Once the carrots are completely coated, place them in the oven and roast until they are fork-tender and starting to caramelize, about 30-35 minutes. Remove carrots from the oven and let sit until ready to mix into the sauce.
- To a small mixing bowl, add the BBQ sauce, brown sugar, ketchup, tamari, apple cider vinegar, garlic powder, and onion powder. Mix well until thoroughly combined. Heat a large skillet over medium heat and add the sauce. Cook the sauce for about 2-3 minutes, until heated through and the brown sugar starts to dissolve into the sauce.
- Carefully add the roasted carrots and mix again until they are coated with the BBQ sauce. Allow the mixture to simmer for 2-3 minutes, stirring occasionally, so that the sauce thickens and coats the carrots well.
- These baby carrot little smokies are best when served hot, so they can be transferred to a crockpot if needed. If serving as an appetizer, lay out toothpicks or little forks so that people can easily help themselves.
Recipe Frequently Asked Questions
- This recipe is already gluten-free and vegan.
- Are these little smokies spicy? I usually make mine mild in flavor, but you can make them spicier by adding some hot sauce or chili paste, if you like.
- Can this recipe be made ahead of time? Yes, you can easily prepare this recipe ahead of time and then reheat it before eating.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or in a pan on the stovetop.
- How should these little smokies be enjoyed? You can enjoy them as a veggie side dish or appetizer for the holidays.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
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Baby Carrot Little Smokies
- Total Time: 1 hour
- Yield: 4-6
- Diet: Vegan
Description
My Baby Carrot Little Smoky recipe is a meat-free version of the classic little smoky recipe, which is beloved by many. I use baby carrots in place of sausages and they work so well. Not only are they the perfect shape for this vegetarian copycat recipe, but they also, naturally, have a sweet and earthy taste to them. The roasted carrots then get tossed with a sticky bbq sauce for maximum flavor. Serve as a holiday side dish, or a tasty appetizer that everyone can enjoy.
Ingredients
- 2 lbs baby carrots
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup bbq sauce
- 1/2 cup ketchup
- 1/2 cup light brown sugar
- 1 tablespoon tamari, or soy sauce
- 1 tablespoon apple cider vinegar
Instructions
- Pre-heat oven to 450 degrees F. Pat the baby carrots dry and then add to a large sheet pan and toss with olive oil, smoked paprika, regular paprika, garlic powder, onion powder and salt. Once the carrots are completely coated, place in the oven and roast until carrots are fork tender and starting to caramelize, 30-35 minutes. Remove carrots from the oven and let sit until ready to mix into the sauce.
- To a small mixing bowl, add the bbq sauce, brown sugar, ketchup, tamari, apple cider vinegar, garlic powder and onion powder. Mix together well until completely combined. Heat a large skillet over medium heat and add in the sauce. Cook sauce for about 2-3 minutes, until heated through and brown sugar is starting to dissolve into the sauce.
- Carefully add in the roasted carrots and mix together again, until carrots are coated with the bbq sauce and allow to simmer for 2-3 minutes, stirring occasionally, so that the sauce thickens more and really coats the carrots well.
- These baby carrot little smokies are best when served hot, so they can be transferred to a crockpot if needed. If serving as an appetizer, lay out toothpicks, or little forks, so that people can easily help themselves.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side, Vegan
- Method: Stovetop, Oven
- Cuisine: American
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