crisp baked carrots in a blanket :: by radish*rose

smoky little carrots in a blanket

It may not be completely obvious what these are. Because this is some next level carrot action! Have you heard of pigs in a blanket? Little smoky sausages in a crispy crust? Well, these are little smoky carrots in a crispy crust! Baked, not fried, and containing hardly any fat. How on earth did I come up with this? It falls into the category of having to find out if it could possibly work. I read the basic recipe in The Best Casserole Cookbook Ever, and having also been on a Sheet Pan Suppers bender, I decided to make them on a baking sheet instead of in a casserole dish, thinking the shallow sides would allow more air circulation to add crispiness. I also added a hit of smoked paprika, which made a huge difference in turning them into a super-savory snack. They’d be really good with some sort of dip, but we didn’t wait for that – we ate them right off the pan, standing up in the kitchen! Don’t judge us until you’ve tried this fun little appetizer for yourself!

smoky little carrots in a blanket
Author: 
 
Equipment: Baking sheet, parchment paper or aluminum foil. 2 shallow bowls for breading.
Ingredients
  • ½ lb. (1/2 bag) baby carrots (more or less, just keep going until you run out of batter)
  • ¼ c. milk
  • 1 egg, beaten
  • 1 tsp. salt
  • 1 tsp. smoked paprika
  • ½ c. all-purpose flour
  • Olive oil cooking spray (good quality - you can use a Misto with your own oil, if you have one)
Instructions
  1. Preheat oven to 350 degrees F. Line your baking sheet with parchment paper.
  2. Mix the egg and milk in one shallow bowl, and mix the flour, smoked paprika, and salt in another shallow bowl.
  3. Dip each carrot in the egg mixture, then in the flour mixture, and lay flat on the baking sheet, spacing them evenly apart (not squashed together).
  4. Spray the tops of the carrots generously with olive oil. You basically need enough oil that they don't look super-floury. Bake until the carrots are tender and the coating is crispy, about 45 minutes. Eat 'em right away! Enjoy!!
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This is a radish*rose recipe adapted from and inspired by the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 
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Disclosure: radish*rose is an Amazon.com affiliate.  Purchases made through links in this post may earn a commission for radish*rose.

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