Prep Time:25 minsAdditional Time:5 hrs 15 minsTotal Time:5 hrs 40 minsServings:24Yield:72 rollsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:5 hrs 15 minsTotal Time:5 hrs 40 minsServings:24Yield:72 rolls
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:5 hrs 15 mins
Additional Time:
5 hrs 15 mins
Total Time:5 hrs 40 mins
Total Time:
5 hrs 40 mins
Servings:24
Servings:
24
Yield:72 rolls
Yield:
72 rolls
Jump to Nutrition Facts
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Ingredients
1cuplow-sodium vegetable broth
⅓cupcider vinegar
3tablespoonsreduced-sodium soy sauce or tamari
1tablespoonyellow mustard
1teaspoongarlic powder
1teaspoonsmoked paprika
1(8 ounce) packagerefrigerated crescent roll dough, preferably organic
DirectionsBring a couple of inches of water to a boil in a large saucepan fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes.Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and smoked paprika in a medium bowl. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day.Preheat oven to 375 degrees F.Drain the carrots and pat dry. Unroll and separate the crescent rolls; cut each into 3 similar pieces. Place a carrot on a piece of dough and roll up. Place on a rimmed baking sheet. Repeat with the remaining carrots and dough. Bake until golden, 12 to 14 minutes.TipsTo make ahead: Prepare through Step 2; marinate carrots for up to 1 day.Originally appeared: EatingWell.com, April 2018
Directions
Bring a couple of inches of water to a boil in a large saucepan fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes.Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and smoked paprika in a medium bowl. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day.Preheat oven to 375 degrees F.Drain the carrots and pat dry. Unroll and separate the crescent rolls; cut each into 3 similar pieces. Place a carrot on a piece of dough and roll up. Place on a rimmed baking sheet. Repeat with the remaining carrots and dough. Bake until golden, 12 to 14 minutes.TipsTo make ahead: Prepare through Step 2; marinate carrots for up to 1 day.
Bring a couple of inches of water to a boil in a large saucepan fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes.
Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and smoked paprika in a medium bowl. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day.
Preheat oven to 375 degrees F.
Drain the carrots and pat dry. Unroll and separate the crescent rolls; cut each into 3 similar pieces. Place a carrot on a piece of dough and roll up. Place on a rimmed baking sheet. Repeat with the remaining carrots and dough. Bake until golden, 12 to 14 minutes.
Tips
To make ahead: Prepare through Step 2; marinate carrots for up to 1 day.
Originally appeared: EatingWell.com, April 2018
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Nutrition Facts(per serving)39Calories1gFat7gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
