Mom’s Crunchy Cornmeal CarrotsPosted by in Food
My mom recently made this amazing (and super easy) carrot dish for us at the lake. They were crunchy on the outside and roasting them brought out their inner sweetness. They were awesome and I am totally stealing the recipe:
Mix whole egg and some milk together. Dip carrots in egg mix and then roll in plain cornmeal. Drizzle with olive oil. Spray baking sheet. Roast about 20 -30- min. at 350.
She used whole carrots with the stems on and cut the stems down to an inch or two. I would love to find REAL baby carrots with stems on and make this as an hors d’oeuvre. I would make a fab dipping sauce to go with it I think – maybe something with bleu cheese. These were awesome as is though, as part of a meal.