Roasted Vegetable Tartines
Roasted Vegetable Tartines
Katie Wayne
2 servings

1 red onion, halved and quartered

1 carrot, sliced thin on a bias (about 1 inch thick)

½ sweet potato, cubed

3 garlic cloves, smashed

2 sprigs fresh thyme

3 tablespoons extra-virgin olive oil, plus more as needed

Kosher salt and freshly ground black pepper, to taste

2 slices sourdough bread

Sabra Hummus, flavor of your choice

Flaky sea salt, to finish

1. Preheat the oven to 400°F. On a baking sheet, arrange the onion, carrot, sweet potato, garlic and thyme in a single layer. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Roast until golden and tender, 25 to 30 minutes.

2. When the vegetables are almost done, toast the bread. Spread some Sabra Hummus onto each piece, then top with some of the roasted vegetables and cut into triangles. To finish, drizzle with more olive oil and sprinkle with flaky sea salt.

829 calories

36g fat

106g carbs

26g protein

11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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