Monday, May 2, 2016

What's for Lunch? Roasted Carrots & Ricotta on Toasts, but of course!

While my mother was making PBJ's or American cheese w/ mustard sandwiches for our school lunchboxes, I never dreamed that I would be making ricotta and carrot sandwiches for a boy named Henry's lunchbox someday.

My how times have changed.

I had leftover gorgeous roasted heirloom carrots from last night's dinner, so why not make open face sandwiches for lunch the next day.
Goodbye PBJ, I never liked you anyway.

Roast whole rainbow carrots on a sheet pan with some olive oil and kosher salt. Dill, rosemary and thyme are nice herbs that go well with carrots.

Roast in a 400F oven for 20 minutes.

Slice the carrots in half and proceed to make your sandwiches.

Spread some fresh ricotta on toasted bread and top with carrots.

Sprinkle w/ toasted pistachios, chopped rosemary and lemon zest.

Drizzle with honey and enjoy!

What's inside your lunchbox?



Ciao Chow Linda said...

I've said it before -- Henry is a lucky guy.

Oui, Chef said...

What's inside my lunchbox? Nothing this good, I can assure you of that!

Amen Kahwajy said...

I'll make that this afternoon, perhaps with some pickled raison/shallot.

Amen Kahwajy said...
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