Preheat the oven to 350º F. Line a large baking sheet with parchment paper.
Bring the carrots to a boil in salted water until fork-tender. About 6 - 8 minutes depending on the thickness of your carrots.
Heat a large skillet over medium heat. Once warm, add the olive oil, drained carrots, garlic powder, thyme, salt and pepper and cook until golden for 5 to 7 minutes.
Cut the puff pastry into strips the same number of carrots you have, try to cut just the right size or smaller than the carrots.
Roll carrots into the pastry strips, overlapping slightly. Lay them onto lined baking sheet, overlap facing down, and not too close to each other.
Bake for 15-20 minutes or until pastry is golden brown and crisp.
Remove from the oven, let it cool for 5 minutes. Serve with mustard, or another dip of your choice.
Notes
Nutritional facts assume using a full sheet of puff pastry. However, a full sheet is not likely required.