Nothing says Meatless Monday better than Roasted Carrot Mummies. After all, with Halloween just a few short days away, I couldn't resist having a little fun. I seasoned and roasted carrots, wrapped them in crescent dough, added a few eyes and before I knew it, I was in the holiday spirit. These are so yummy just as is, but I also made a side of Smokey Carrot Dip for that little extra something.
Ingredients for Roasted Carrot Mummies:
2 pounds carrots, peeled
1 container reduced fat Crescent Rolls, I used Pillsbury
1 1/2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 pinches cayenne pepper
sprinkle eyes
Smokey - Carrot Dip:
1 7 ounce container Greek Yogurt
1 small jar baby carrot food
1/2 teaspoon smoked paprika
1 pinches cayenne
Time-Saving Tip: Roast the carrots and bring t room temperature hours before wrapping with crescent dough.
Let's see what we need.
We're ready to cook.
Peel and trim the carrots. Toss them with the seasonings and oil.
Transfer the carrots to a parchment-lined sheet pan—roast in a preheated 425-degree oven. Turn the carrots after 15-20 minutes. Continue cooking; they are done when a knife can be inserted, but the carrot is still firm. Let cool to room temperature.
Cut the crescent dough into strips. Keeping in mind that the carrot's point should be the feet and the wider section the head, wrap the strips all over each carrot, leaving room for the eyes. Take some of the dough and make tiny balls to use as eye glue. Place an eye on top of a ball and gently press on the carrot. Bake the mummies in a 350-degree oven. When the pastry is golden, the carrots are ready.
While the mummies bake, make the dip ingredients. Combine the pureed carrot and seasonings. Reserve a tablespoon or 2 of the carrot mixture and combine the rest with the yogurt. Transfer the yogurt mixture to a serving bowl and swirl in the reserved carrot puree.
They're ready! Roasted Carrot Mummies are so easy to make and really are delicious. And I think they are so darn cute, and I mean spooky.
Enjoy!
Roasted Carrot Mummies:
2 pounds carrots, peeled
1 container reduced fat Crescent Rolls, I used Pillsbury
1 1/2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 pinches cayenne pepper
sprinkle eyes
Smokey - Carrot Dip:
1 7 ounce container Greek Yogurt
1 small jar baby carrot food
1/2 teaspoon smoked paprika
1 pinches cayenne
Peel and trim the carrots. Toss them with the seasonings and oil.
Transfer the carrots to a parchment-lined sheet pan—roast in a preheated 425-degree oven. Turn the carrots after 15-20 minutes. Continue cooking; they are done when a knife can be inserted, but the carrot is still firm. Let cool to room temperature.
Cut the crescent dough into strips. Keeping in mind that the carrot's point should be the feet and the wider section the head, wrap the strips all over each carrot, leaving room for the eyes. Take some of the dough and make tiny balls to use as eye glue. Place an eye on top of a ball and gently press on the carrot. Bake the mummies in a 350-degree oven. When the pastry is golden, the carrots are ready.
While the mummies bake, make the dip ingredients. Combine the pureed carrot and seasonings. Reserve a tablespoon or 2 of the carrot mixture and combine the rest with the yogurt. Transfer the yogurt mixture to a serving bowl and swirl in the reserved carrot puree.
Time-Saving Tip: Roast the carrots and bring t room temperature hours before wrapping with crescent dough.