Recipe: Pigs (carrots) in a blanket

“Pigs in a blanket” are a classic appetizer at weddings, football games and game nights. This version swaps out the hot dog for a veggie. Can you guess which one? It’s a baby carrot! Give them a try at your next event.

Serves 24

Ingredients

• 1 pound bag of baby-cut carrots
• ½ to 1 tablespoon liquid smoke (can substitute 1 teaspoon smoked paprika)
• 1 cup low sodium broth, vegetable, chicken, etc.
• 1 clove garlic, minced (or ¼ - ½ teaspoon garlic powder)
• ¼ - ½ teaspoon onion powder
• 2 to 4 tablespoons Braggs liquid aminos or low sodium soy sauce
• 1 package of crescent rolls

Directions

In a large steamer pot, place carrots in steamer basket, cover with lid and bring water to a boil. If you do not have a steamer pot, you can boil carrots in water until fork tender.

Whisk together remaining ingredients (except crescent rolls) and transfer marinade to a large zip top bag or baking dish with a lid.

Add steamed carrots to marinade, making sure each carrot is covered. Place in the refrigerator for at least 3 hours or up to 24 hours. The longer the carrots can marinate, the stronger the flavor.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Open and unroll the can of crescent rolls. Separate into 8 triangles. Cut each triangle lengthwise in thirds. Place one baby carrot on each of the triangles and roll it up towards the opposite point. Repeat this process until all of the baby carrots have been wrapped. Place on the prepared baking sheet.

Bake for about 12-15 minutes or until the rolls are golden brown. Cool and serve.

Nutrition Facts (per serving):

15 calories, 0g fat, 65mg sodium, 4g carbohydrates, 0g protein, 1g fiber, 2g sugar (includes 0g added sugar)

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.