---
comments: true
tags:
  - side
---
# :carrot: Buffalo-Baked Baby Carrots

![Buffalo-Baked Baby Carrots][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 30 minutes |

## :salt: Ingredients

- :carrot: 1 lb baby carrots
- :ear_of_rice: 0.5 cup all-purpose flour
- :garlic: 0.5 tsp garlic powder
- :salt: 0.5 tsp salt
- :bell_pepper: 0.5 tsp paprika
- :hot_pepper: 0.25 tsp cayenne pepper
- :glass_of_milk: 0.5 cup milk
- :bread: 1 cup [breadcrumbs][3]
- :microbe: 1 Tbsp nutritional yeast
- :water_buffalo: 1 cup [buffalo sauce][2]
- :leafy_green: 0.25 cup parsley

## :cooking: Cookware

- 1 paper towel
- 1 mixing bowl
- 1 bowl
- 1 baking sheet

## :pencil: Instructions

### Step 1

Preheat oven to 400°F. Remove the baby carrots from the bag; dry off excess water with a paper towel.

### Step 2

In a mixing bowl, combine the all-purpose flour, garlic powder, salt, paprika, and cayenne pepper. Add the milk and stir
to form a thick batter.

### Step 3

In a separate bowl, place the [breadcrumbs][3] and nutritional yeast. Dip each carrot into the batter and then into the
breadcrumbs. Place each coated carrot on a baking sheet and bake for 30 minutes.

### Step 4

While the carrots are still warm, toss gently with the [buffalo sauce][2]. Garnish with chopped parsley and serve with
your dip of choice.

## :link: Source

- Cal-Organic Farms

[1]: <../assets/images/buffalo-baked-baby-carrots.jpg>
[2]: <../sauces-and-dressings/buffalo-sauce.md>
[3]: <../ingredients/breadcrumbs.md>