Celebrate National Hot Dog Day: Veggie Lovers’ Beef Hot Dogs
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Servings: 4 hot dogs
- 1/2 yellow onion sliced
- 2 Tbsp cooking oil I use avocado oil
- 1 pound Brussel sprouts chopped
- 2 Tbsp maple syrup
- 1/2 tsp sea salt
- 1 Tbsp cooking oil
- 4 100% beef hot dog links
- 4 hot dog buns
- Dijon mustard
Add 2 Tbsp cooking oil to a medium skillet and warm over medium, high heat. Add the sliced onions and toss until well combined. Let the onions sauté (covered) for 15-20 minutes, stirring every 5 minutes.
Meanwhile, to prepare the Brussel sprouts, combine the chopped Brussel sprouts, maple syrup, 1 Tbsp cooking oil and sea salt in a bag and shake until the Brussel sprouts are well coated…
Arrange the Brussel sprouts on a parchment lined baking sheet. Bake on 425 degrees for 20 minutes.
While the onions and Brussel sprouts are cooking, cook the beef hot dogs as desired (grill, microwave, pan sear, etc.), and heat the buns. (I like to spray my hot dog buns with a little oil spray and place under the broiler for 2-3 minutes.)
Note: If you want even more veggies in the hot dog, you can swap the traditional bread bun for a sweet potato! Simply steam the whole sweet potato in the microwave and slice down the middle. (See picture.)
To assemble the hot dogs:
Place each hot dog in the bun
Top with onions and the crispy Brussel sprouts.
Drizzle with dijon mustard (I prefer the one below*)
Serve immediately and enjoy!!
*Dijon mustard I prefer
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Serving: 1hot dog | Calories: 481kcal | Carbohydrates: 43g | Protein: 15g | Fat: 29g | Saturated Fat: 8g | Fiber: 5g | Sugar: 14g