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Pastrami-Wrapped Roasted Carrots


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.


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!


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