• Preheat oven to 425 degrees. Prepare a cookie sheet lined with parchment paper. Set aside.

Prepare the carrots:

• Cut the ends off the carrots and cut them down to fit the size of your hot dog buns. Grate the outside skin off the carrots so they are smooth.
• Fill a medium-size saucepan with filtered/purified water and bring to a boil.
• Place the carrots in the cooking pot and boil for 20 minutes.
• Drain and immediately add the seasonings in the next step.

Prepare the seasoning:

• You'll want to add the seasoning immediately after removing the carrots from the boiling water, so they are still wet, and the seasonings will stick to the carrots.
• Option 1:

  If your seasoning containers have the top that you can sprinkle out the seasonings, it's best to sprinkle each seasoning over the carrots in the amount to your preference. Just hold the carrot and rotate it around as you sprinkle making sure it's covered all the way around.
• Option 2:

  If your seasoning containers do not have the top that you can sprinkle out the seasonings, add all the seasonings into a bowl large enough to fit the carrots, then gently toss each carrot in the seasonings until it's covered all the way around.

Finish cooking the carrots:

• Place the seasoned carrots on the prepared cookie sheet and bake at 425 minutes for 10-20 minutes, or until they are soft enough to your preference.
• Remove the carrots from the oven and serve with gluten-free hot dog buns with your favorite toppings like organic ketchup, organic mustard, red onions, etc.
• Store any leftover carrots in an air-tight BPA-free container in the refrigerator.
• Enjoy!