Roasted Carrots in a Blanket recipe is the veggie forward recipe you will crave

Move over pigs in a blanket, this roasted carrots in a blanket recipe from Carla Hall will change that classic appetizer recipe forever. Ahead of National Carrot Day and Easter, Hall and McCormick shared this twist on a classic appetizer. While great for the food holiday, the reality is that this carrot recipe is delicious any time of year. Are you ready to wrap up some more veggies on your plate?

For many people healthy eating has focused on giving classic recipes a vegetable forward twist. While plant-based food is often a common swap, it isn’t the only choice. Making vegetables the star of the plate can be a quite flavorful option.

In many households, carrots are a staple vegetable. From an easy snack to a side dish with dinner, carrots are a vegetable that both young and old enjoy. Also, carrots are packed with nutrition, which adds to its appeal.

How do you make Roasted Carrots in a Blanket?

Recently, Carla Hall partnered with McCormick to celebrate carrots. With both National Carrot Day and Easter falling on the same day, this recipe could be the new dish that has everyone hopping excited.

Transforming the traditional pigs in a blanket with carrots could be a huge game changer for almost any occasion. From that game day recipe to just a tasty way to eat more vegetables, this dish could change how many people look at plant-based recipes.

While many people will be excited with the idea of Roasted Carrots in a Blanket recipe, the carrot mustard sauce could be the real star of this recipe idea. Although it is delicious for dipping, there are many ways that this sauce could be used. Just think of this sauce with a roasted pork loin.

If you are ready to try Roasted Carrots in a Blanket recipe from Carla Hall and McCormick, here’s how to make it.

Ingredients:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons orange juice
• 2 teaspoons honey
• 1 teaspoon McCormick Gourmet Organic Ground Coriander
• 1 teaspoon McCormick Ground Mustard
• 1 teaspoon McCormick Paprika
• 1/2 teaspoon McCormick® Rosemary Leaves, lightly crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon McCormick Black Pepper Grinder
• 1 package (16 ounces) baby carrots
• 3 cans (8 ounces each) refrigerated crescent roll dough

For the Carrot Mustard Sauce

• 1/2 cup French’s Stone Ground Dijon Mustard
• 1/2 teaspoon McCormick Ground Cinnamon
• 1/2 teaspoon McCormick Black Pepper Grinder
• 1/4 teaspoon McCormick Pure Lemon Extract
• 1/4 cup water

Method:

• Preheat oven to 375°F. Mix butter, orange juice, honey, spices, salt and pepper in large bowl. Add carrots; toss to coat well. Arrange carrots in single layer on large parchment-lined sheet pan.
• Roast 20 to 25 minutes or just until carrots are tender. Allow carrots to cool slightly.
• For the Carrot Mustard Sauce, transfer 1/2 cup of the roasted carrots to blender container or food processor. Add mustard, spices, extract and water. Cover. Purée until completely smooth. Set aside.
• Unroll crescent dough onto clean surface (do not separate triangles). Brush about 2 tablespoons of the Carrot Mustard Sauce evenly over each sheet of crescent dough. Reserve remaining Sauce for serving. Use a pizza cutter to cut along perforations, then cut each triangle lengthwise into 3 separate triangles. Place 1 cooled carrot on the wide side of each dough triangle, then roll towards pointy ends to wrap carrots in dough. Place wrapped carrots tail-end down about 1-inch apart on parchment-lined sheet pan.
• Bake 12 to 15 minutes until dough is golden brown, rotating pan halfway through cooking. Serve warm Carrots-in-a-Blanket with remaining Carrot Mustard Sauce for dipping.

What recipes have you transformed with a vegetable forward twist? Have you tried to add more fruits and vegetables into your diet?