• 1 bag baby carrots
• 2 tbsp. Olive oil
• Salt and pepper
• 2 pkgs. crescent rolls
• 1 cup chopped almonds
• 2 tbsp. Orange zest
• 2 tbsp. Fresh thyme, chopped
• 1/2 tsp. Salt
• Fresh parsley
Cooking Instructions
======================
• Place carrots on a sheet pan and toss with oil.
• Sprinkle salt and pepper on top and toss to coat.
• Roast at 400°F for about 15 min.
• While they’re cooking, in a bowl, mix together almonds, lemon zest, and thyme.
• Sprinkle each unrolled roll with a teaspoon of the mixture.
• With the top of carrot at the point, roll towards the small end.
• Bake at 350°F until golden brown, following the package directions.
• Place a sprig of parsley into the top of the exposed carrot.
Tips:
1. To keep your carrots fresh and looking there best, keep them in a container of water in the fridge. If the water gets
cloudy, replace it.
2. But don’t keep your celery in water. To keep your celery fresh and crisp, take it out of the bag and wrap it tightly in
aluminum foil.
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