Carrots In A Blanket
Carrots in a blanket bring a healthy spin on the party classic.
Equipment
- Baking sheet
- Medium pot
- Large skillet
- Parchment paper
Ingredients
- 3 large carrots peeled and cut in 3-inch batons, or baby carrots
- 1 tablespoon olive oil extra virgin
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 sheet puff pastry vegan
- salt to taste
- black pepper to taste
- yellow mustard for dipping (optional)
Instructions
- 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.