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Recipe by Faigy Grossman

Pastrami-Wrapped Roasted Carrots

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Pastrami-Wrapped Roasted Carrots
Meat Meat
Easy Easy
12 Servings
Allergens

Contains

- Sesame - Egg
1 Hour, 20 Minutes
Diets
- Gluten Free - Low Carb

Who would think such simple steps could create a roasted carrot dish with so much flavor and flair? Serve whole on a platter or cut into smaller pieces, skewering a few with a decorative toothpick for individual servings.

Ingredients

Pastrami-Wrapped Roasted Carrots

  • 12 medium to large carrots, peeled and trimmed (see tip)

  • salt, for sprinkling

  • 1/4 cup sesame-teriyaki sauce, for brushing

  • 1 egg, beaten

Directions

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

Place carrots on a large piece of aluminum foil; sprinkle with salt and wrap tightly. Bake for 30 minutes. Remove from oven and allow to cool for several minutes.

3.

In a small mixing bowl, combine sesame- teriyaki sauce with two tablespoons of the beaten egg; brush carrots with teriyaki sauce mixture. Working with one carrot at a time, wrap a slice of pastrami around it, going from one end to the other. Place wrapped carrots into a 9 x 13-inch (23 x 33-centimeter) baking pan seam-side down, and brush with a little more teriyaki-egg mixture.

4.

Sprinkle a generous amount of everything spice over the top and sides of carrots. Bake for 30 minutes and remove from oven to cool.

Tips:

Look for carrots that are less triangular and more rod shaped throughout the length of the vegetable.

Try this with other sauces and toppings! I tried sweet chili sauce with cornflake crumbs, honey barbecue sauce with crushed crispy fried onions, and honey-mustard sauce with pretzel crumbs. They were all delicious!

Credits

Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

carrots faigy grossman pastrami roasted carrots roasted vegetables savory special veggies
Pastrami-Wrapped Roasted Carrots

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