Chicago-Style Carrot Dogs

Preheat oven to 425°F. Scrub, rinse, and dry the carrots. Mince or grate 1 clove garlic into a medium bowl. Whisk in tamari, ½ tsp liquid smoke, 1 tsp apple cider vinegar, 1 tsp vegetable oil, and ¼ tsp salt. On a baking sheet, coat the carrots in half the tamari mixture. Roast for 12 to 14 minutes. Remove from the oven, baste (brush) with the remaining tamari mixture, and roast until fork-tender, about 10 minutes more.

Bring a medium saucepan of salted water to a boil for the pasta. Dice the celery. Peel and finely dice the shallot. Roughly chop the roasted red peppers. Halve the cornichon pickles lengthwise.

Add the elbows to the boiling salted water and stir. Cook until al dente, about 4 to 6 minutes. Drain and rinse with cold water to stop the cooking process.

Add the cooked elbows to a medium bowl. Add the remaining apple cider vinegar, diced celery, chopped roasted red peppers, Vegenaise, and a pinch of salt and pepper. Stir the pasta salad to combine.

Open the hot dog buns and nestle a carrot dog into each. Top with Dijon mustard, cornichon pickles, sweet pickle relish, sport peppers, and as much diced shallot as you’d like. Serve with classic pasta salad.