Carla Hall's Roasted Carrots-in-a-Blanket Recipe

Preparation

• 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.

• Test Kitchen Tip: Want a bundle of carrots in each blanket instead of just 1? Use only 2 cans of dough and wrap 2 to 3 carrots per dough triangle.