Puff Pastry with Glazed Carrots, Mushrooms, and Pine Nuts - alive magazine

Name: Puff Pastry with Glazed Carrots, Mushrooms, and Pine Nuts - alive magazine
Ingredients: 1/2 lb (225 g) baby carrots, or 4 large scrubbed or peeled carrots, cut into 4 x 1/2 in (10 x 1.25 cm) strips; 1/4 lb (125 g) green beans; 2 tsp (10 mL) extra-virgin olive oil; 2 Tbsp (30 mL) honey, divided; 2 tsp (10 mL) unsalted butter; 2 shallots, peeled and finely diced; 1/2 lb (225 g) crimini mushrooms, about 2 1/2 cups (625 mL) sliced; 1/4 cup (60 mL) cream cheese, at room temperature; 2 tsp (10 mL) fresh minced sage leaves; 3 Tbsp (45 mL) pine nuts, divided; Salt; freshly ground black pepper; 1 lb (397 g) box frozen puff pastry, thawed

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This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’…

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Ingredients

1/2 lb (225 g) baby carrots, or 4 large scrubbed or peeled carrots, cut into 4 x 1/2 in (10 x 1.25 cm) strips
1/4 lb (125 g) green beans
2 tsp (10 mL) extra-virgin olive oil
2 Tbsp (30 mL) honey, divided
2 tsp (10 mL) unsalted butter
2 shallots, peeled and finely diced
1/2 lb (225 g) crimini mushrooms, about 2 1/2 cups (625 mL) sliced
1/4 cup (60 mL) cream cheese, at room temperature
2 tsp (10 mL) fresh minced sage leaves
3 Tbsp (45 mL) pine nuts, divided
Salt
freshly ground black pepper
1 lb (397 g) box frozen puff pastry, thawed