Name: Carrots In A Blanket
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1/4 c. extra-virgin olive oil -; 1/4 c. soy sauce -; 2 tsp. maple syrup -; 1/2 tsp. smoked paprika -; 1/2 tsp. Liquid Smoke -; Freshly ground black pepper -; 1 lb. baby carrots -; 1 tube refrigerated crescent rolls -; Egg wash -; 2 tsp. poppy seeds -; Grainy mustard, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Carrots In A Blanket

1. 1/4 c. extra-virgin olive oil -

2. 1/4 c. soy sauce -

3. 2 tsp. maple syrup -

4. 1/2 tsp. smoked paprika -

5. 1/2 tsp. Liquid Smoke -

6. Freshly ground black pepper -

7. 1 lb. baby carrots -

8. 1 tube refrigerated crescent rolls -

9. Egg wash -

10. 2 tsp. poppy seeds -

11. Grainy mustard, for serving -

How to cook deliciously - Carrots In A Blanket

1. Stage

Preheat oven to 375° and line a small baking sheet with parchment paper. In a medium bowl, whisk together oil, soy sauce, maple syrup, paprika, liquid smoke, and a few cranks of black pepper. Place baby carrots in a Ziploc bag, then cover with the marinade. Marinate 30 minutes in the refrigerator.

2. Stage

Drain carrots and pat them dry with paper towels. Place carrots on prepared baking sheet and bake for 15 minutes. Remove from oven and let cool slightly.

3. Stage

Line another small baking sheet with parchment paper. Slice crescent rolls lengthwise into thirds. Place a baby carrot on the thick end of each triangle and roll up. Brush with egg wash and garnish each with poppy seeds. Bake until crescents are golden, 15 to 20 minutes. Serve with mustard.