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
Preparation
Step 1Preheat 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.Step 2Drain 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. Step 3Line 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.
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