10 hours ago
Monday, May 2, 2016
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?