Garlicky Roasted Carrot Bruschetta
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 bunch rainbow carrots (peeled and cut in half lengthwise, then in half)
  • 1 loaf of your favorite crusty bread (sliced about 1 to 1½ inch thick slices)
  • vegan or regular ricotta cheese (6-8oz)
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp pink salt
  • ¼ tsp pepper
  • 1 tbsp extra virgin olive oil + more for bread
  • parsley * (optional)
  1. Preheat oven to 425 F.
  2. Mix together dry seasonings in a small bowl.
  3. Place about 6 slices of bread on baking sheet and brush the tops lightly with olive oil.
  4. Bake for about 10 min until golden brown and set aside on a platter.
  5. Once bread is done use that baking sheet to roast the carrots (or you can do it all at the same time, just use another baking sheet).
  6. Place carrots on baking sheet and toss with half of the dry seasonings and olive oil.
  7. Roast until golden and slightly browned about 15 min.
  8. Slather ricotta on bread and top with carrots.
  9. Sprinkle remaining seasonings over top.
  10. Finish with a drizzle of olive oil and some fresh parsley for garnish.
Recipe by The Hanging Spoon at