CARROTS IN A BLANKET

ingredients

3 tablespoons olive oil

1/4 cup soy sauce

2 teaspoons maple syrup

1/2 teaspoon smoked paprika

1/2 teaspoon liquid smoke

1 pound baby carrots

1 tube crescent rolls

1 egg

directions

In a medium bowl, whisk together olive oil, soy sauce, syrup, paprika, and liquid smoke. Place the baby carrots into a zip lock bag, and cover with the marinade. Let marinate on the counter for 30-60 minutes.

Preheat oven to 375F.

Drain the carrots and pat dry with a paper towel.

Place the carrots on a parchment paper lined sheet tray and bake for 15 minutes. Remove from oven and let cool until they are easy to handle.

Line another sheet tray with parchment paper. Slice the crescent rolls into thirds lengthwise. Place a carrot on the thick end of the crescent roll and roll up.

In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the top of each crescent roll. Place in the oven for 15-20 minutes, until crescent rolls are golden brown. Serve with mustard.