Carrots in a blanket bring a healthy spin on the party classic. In this dish, we swap in seasoned carrots for store-bought wieners for vegetarian pigs in a blanket. By softening our carrots in a blend of seasonings, we bring on a flavor that everyone will love. Serve with dipping sauces like mustard or dressing to take these to the next level. They’re the perfect appetizer or party snack!
How To Make This Recipe
We start by assembling our basic ingredients–carrots, vegan puff pastry, olive oil, and seasoning. Thick carrots ensure that the roasted carrot batons don’t shrink too much in the oven. To keep things simple, we’re using thyme and garlic powder to season our carrots. If you want a little spice and smoke flavor on your carrots, consider adding smoked paprika.
Thick carrots work best.
By using store-bought puff pastry, we save time in preparation. In a pinch, we’ve also used refrigerated crescent roll dough from our local grocery store for these. Believe it or not, many of the brands on the shelf are completely dairy-free. Once we’ve assembled our ingredients, we preheat our the oven. Then, we line a large baking sheet with parchment paper.
Season Carrots
Next, we season our carrots. We start by boiling our carrots in salted water until they’re just fork-tender. Once tender, we’ll sauté them in olive oil over medium heat with our seasonings and black pepper until golden brown. At this point, our carrots are ready for rolling.
Season carrots ready for rolling.
Roll And Bake
We first slice our puff pastry into strips. Ideally, these are either the same size or smaller than our carrot batons. We actually prefer to cut them the same size because we enjoy extra puff pastry. Once sliced, we roll our carrots into the pastry strips.
As we wrap our carrots in pastry, we make sure that our pastry overlaps at the bottom. This will keep them from opening up in the oven. When we lay them into the lined sheet pan, we ensure that overlapping side faces down. We give them a bit of space to allow for expansion in the oven.
Roll those carrots in puff pastry.
Once rolled, we bake them for 15 minutes or until our pastry is golden brown and crisp. When they are ready, we remove them from the oven and allow them to cool for a few minutes.
Cook until pastry blanket is golden brown.
Ready To Serve
Once these rolls cool, they’re ready to eat. We typically serve our vegetarian pigs in a blanket with mustard, but feel free to use a dip of your choice.
Dip into a little mustard.
We’re ready to dig in. Enjoy your carrots in a blanket!
Enjoy your carrots in a blanket!
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Recipe Card for Carrots In A Blanket
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Carrots In A Blanket
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.
