Ingredients
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1 tbsp unsalted butter
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1 tbsp maple syrup
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2 tsp miso
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1/2 tsp garlic powder
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1 orange
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1/2 (16 oz) bag baby carrots
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1 large egg
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1 (8 oz) pkg refrigerated crescent dough sheet
To Serve:
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Ranch dressing
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Mustard
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Ketchup
Steps
1
To a large skillet on medium-high, add the butter, maple syrup, miso, garlic powder, and ¼ cup water. Zest half of the orange into the skillet and squeeze juice from entire orange. Season with salt and pepper. Bring to a simmer, stirring occasionally. Add the carrots and cook 12–15 min., until carrots are tender and liquid is thick. Drain and let cool.
2
Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg and 1 tbsp water. Unroll the crescent dough and cut into ½-inch-wide strips. Wrap a strip around each carrot and place on prepared baking sheet. Brush with egg wash. Bake 12–15 min., until golden brown. Serve with the ranch dressing, mustard, or ketchup.
