Croissant Sandwich
carrot bacon croissant sandwich
smoky maple syrup-roasted carrots on a flaky plant-based croissant.
INGREDIENTS
ROASTED CARROT BACON
- OLIVE OIL: 1 tbsp
- MAPLE SYRUP: 1 tbsp
- SOY SAUCE: 1 tbsp
- LIQUID SMOKE: a few drops
- CARROTS: 2 (large), ends trimmed & cut lengthwise into thin ribbons
CROISSANT
- CROISSANT: 1 , we used a vegan! *can also use sandwich bread of your choice!
- Spero Sunflower Cream Cheese: 2 tbsps, we love using The Original or any savory flavor :D
- JARRED EGGPLANT CAPONATA: 2 tbsp
- SHREDDED LETTUCE OR MIXED LEAVES: 1 handful
- RED RADISHES: 1-2, thinly sliced (optional)
- Spero Sunflower Cream Cheese: 1 tub, The Original :D
DO ITTT
- MIX olive oil, maple syrup, soy sauce & liquid smoke in a small bowl.
- ADD the carrots, toss, & let marinate for 15-20 min.
- HEAT oven to 375°F & line a baking sheet w/ parchment paper or a silicon baking mat.
- ARRANGE marinated carrots onto the sheet & bake for approx. 8-10 min., or until tender. Let cool.
- CUT croissant lengthwise & spread the bottom half with a thick layer of Spero Sunflower Cream Cheese.
- TOP w/ lettuce, caponata, carrots, & radish slices (optional!).
- INDULGE in this oh-so-satisfying, smoky, maple-y croissant sandwich!