Veggies in a Blanket (Roasted Carrots with Basil Relish and Cheeze in a Croissant with Sriracha Mustard Dipping Sauce)

When we were both younger we looooved  pigs in a blanket. You know… the ever-so-popular hotdog swaddled in a buttery crescent roll? Yeah those were the sh*t. The inspiration for these lil guys came from our past love for those and our forever favorite cook book – Thug Kitchen. TK has a recipe for carrot dogs in their 2nd book and might we say that they are FIRE! Combining pigs in a blanket with carrot dogs resulted in Veggies in a Blanket! 

We thought it would be too bland to just serve up roasted carrots wrapped in warm croissants, so we made homemade relish too. What’s in it, you ask? Red cabbage, radishes, celery, and onion bathed in sweet agave nectar and rice vinegar tossed with basil and coriander spices. Okay it might be more like ‘slaw but who puts ‘slaw on hot dogs? It’s relish, okay? 

And no, we didn’t forget the all-american standard for hotdogs (ketchup and mustard) either! … sorta. We combined two parts sriracha with one part dijon mustard and tossed in some minced garlic to give you a spicy spin off the original condiments! Be careful though, it’s a bit spicier than you might think ;)

Anyways, our veggies in a blanket take a little bit of prep work and waiting for the ingredients to marinate/roast/mingle, so plan to prep/wait for at least one hour before baking (which takes about 30-40 minutes as well). But we promise you — they’re worth the wait! These guys are great for a potluck contribution or a lunch snack! And we won’t lie, we ate them for dinner one night because we don’t know how to say no to cravings. (Makes 16 swaddles)

Beer Pairing: This dish goes great with a light, crisp beer that draws out the flavor of basil and coriander. Think: baseball game – outdoors – refreshing. We prefer Kona Fire Rock Pale Ale as our ideal match.


For the Relish:
2 cups red cabbage, shredded
1 cup radishes, diced
¾ cup celery, diced
¾ cup yellow onion, diced
2 tsp agave sweetener
3 tbsp rice vinegar
2 tsp lemon juice
1 tsp basil
¼ tsp ground coriander
¼ tsp black pepper
hefty pinch of salt

For the Broth:
1 cup veggie broth
2 tbsp coconut oil
½ tsp liquid smoke
1 tbsp rice vinegar
½ tsp ground coriander
1 tsp onion powder
1 tsp garlic powder

For the Veggie:
8 med-large carrots, peeled and cut in half (width-wise)
16 plain crescent rolls (2 packs)
8 slices vegan provolone, sliced in half

For the Dipping Sauce:
2 tbsp sriracha
1 tbsp dijon mustard
1 tsp minced garlic

First prepare all your veggies. Place the carrots in a glass baking dish.

Make the relish next by combining all ingredients in a medium-sized bowl. Mix it all together thoroughly, then set it in the fridge until you’re ready for it later.

While the relish is pickling in the fridge, make the broth to marinate your carrots. In a small pot, over medium-high heat, combine all ingredients and bring to a boil. Stir, then pour the boiling liquid over the carrots – making sure to spread it evenly. Cover with foil and let sit for 45 minutes, or up to 1.5 hours.

Preheat the oven to 350° (or whatever temperature is on your crescent rolls pack), and line a baking sheet with foil lightly coated with cooking spray. When the oven is preheated, bake the carrots, covered, for 30-40 min until relatively soft. While the carrots are in the oven, lay out the crescent roll dough on the baking sheet and separate the pieces. Line each piece with a ½ slice of provolone. Place in fridge to avoid dough hardening.

When the carrots are done, carefully uncover them and get out the relish and your baking sheet with the dough. Pick up one piece of dough (with the provolone) and sprinkle a small scoop of relish in the middle. It helps to lay the dough across your hand and kind of cradle it. Using tongs to lift the carrots, set the carrot atop the center and wrap the dough around so it’s enclosed kind of like a corkscrew. Cover as much of the carrot as you can. Repeat for all carrots, placing each back on the baking sheet when it’s done being wrapped. Bake for 14-16 minutes (or whatever time is suggested on your crescent roll package) until rolls are golden brown.

Let cool for 10 minutes while you make the dipping sauce. Combine all ingredients in a small bowl and mix well.

Serve with extra relish and a ramekin of sauce on the side for dipping.

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