Christmas Eve is my favorite day of the year. Growing up, that was when most of the celebrations happened with my family, and it’s just a really special time for me. As far as food was concerned, my family and I would have a feast fit for royalty every year. One of the long-standing traditions in my house, among many, was to have Pigs in a Blanket as a hors d’oeuvre. This past Christmas was actually my first year as a vegetarian, meaning the mini hot dogs were not something I could eat, or wanted to eat for that matter. The name makes it sound a lot cuter than it actually is. That being said, there was still a little part of me that felt strange about not keeping up with a tradition that has a place near and dear to my heart.
I got inspiration for this Carrots in a Blanket Recipe from VeganSandra, and I’m very appreciative to have discovered her version, because it inspired me to make my own. And isn’t that what food blogging is all about? After making this, from a completely objective standpoint, I can honestly say I like these more than their non-vegetarian counterpart.
- 1 Bag of Baby Carrots
- 1 Package of Pre-made Puff Pastry Sheets(Pepperidge Farm brand is good, and vegan!)
- 3 Tbs Fresh Thyme, finely chopped
- 1 1/2 Tbs Granulated Garlic
- A pinch of Salt and Freshly Ground Black Pepper
- Olive Oil, for drizzling
- Have frozen puff pastry sheet thawed in the refrigerator for a few hours so it’s ready for use.
- Preheat oven to 425 degrees Fahrenheit.
- Marinate the baby carrots in olive olive, thyme, granulated garlic, salt and pepper for 15 minutes minutes, then roast in the oven for 20 minutes.
- Cut 1 1/2 inch squares out of the puff pastry sheet for as many carrots you have or want to use.
- After the carrots are cooled to the touch, wrap each one in a square on puff pastry and place them on an ungreased baking sheet, crease side down.
- Bake in the same temperature oven for 25 minutes, or until the pastry is puffed up and golden brown.