Vegetables Root Vegetables Carrot Carrots en Croûte 5.0 (1) 1 Review This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 1 hrs 40 mins Yield: 8 to 10 Ingredients 3 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon curry powder, plus more for sprinkling 1 teaspoon chopped fresh thyme 12 small to medium carrots, trimmed Flaky sea salt, to taste Black pepper, to taste 1 (8-ounce) frozen puff pastry sheet, thawed All-purpose flour, for work surface 1 large egg 1 teaspoon water 3 tablespoons sour cream, plus more for serving Directions Preheat oven to 375°F. Whisk together oil, honey, curry powder, and thyme in a small bowl. Toss with carrots on a rimmed baking sheet; season generously with salt and pepper. Roast in preheated oven until just tender, 20 to 25 minutes. Let cool completely, about 15 minutes. Roll out puff pastry sheet on a lightly floured work surface into a 12- x 9-inch rectangle. Cut into 12 small rectangles. If pastry feels sticky, place on a baking sheet, and refrigerate 10 minutes. Arrange pastry rectangles on a clean work surface. Whisk together egg and 1 teaspoon water in a bowl. Brush one short edge of each rectangle with egg mixture. Brush remaining surface of rectangles evenly with sour cream (about 3/4 teaspoon per rectangle). Place 1 carrot lengthwise on each rectangle on opposite side of egg mixture. Roll to enclose carrot in pastry; press edges to seal. Arrange wrapped carrots, seam sides down, on a baking sheet. Freeze until firm, about 10 minutes. Transfer wrapped carrots to a parchment paper–lined baking sheet. Cut a few shallow vents in top of each pastry. Brush with remaining egg mixture; sprinkle with additional curry powder, salt, and pepper to taste. Bake at 375°F until pastry is golden and puffed, about 25 minutes. Transfer to a wire rack; let cool slightly, about 5 minutes. Serve with additional sour cream. Make Ahead Carrots can be prepared through step 4 and refrigerated overnight. Rate it Print