Buffalo Baked Baby Carrots
Cooking Times
Ingredients
- 1 bag Cal-Organic Baby Carrots
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1 pinch cayenne pepper
- 1/2 cup milk of choice
- 1 cup panko breadcrumbs
- 1 tbsp nutritional yeast
- 1 cup buffalo sauce
- 1/4 cup Cal-Organic Farms Curly Parsley, chopped
Directions
1. Remove the carrots from the bag and lay them on a dishtowel. Top with another dishtowel and roll back and forth to dry the carrots thoroughly.
2. In a shallow bowl, combine the flour, garlic powder, salt, smoked paprika, and cayenne pepper. Add the milk and stir with a whisk to form a thick batter.
3. Place the panko in a separate shallow bowl. Dip each carrot into the batter, then into the panko. Place each one either in an air fryer basket or on a baking sheet.
4. Cook in the air-fryer or oven (convection setting) for 30 minutes at 400 F.
5. While the carrots are still warm, toss gently with the buffalo sauce. Garnish with chopped parsley and serve with Ranch dressing or dip of choice.
Recipe courtesy of You Care Self Care
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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