creamy, savory, delicious!
- PASTA: 1 box, we love a chickpea or lentil pasta!
- Spero Sunflower™ Cream Cheese: ½ - ¾ tub, we used The Original :D
- SUN-DRIED TOMATOES: ¼ cup, finely chopped
- ONION: 1, minced
- GARLIC: 3 cloves, minced
- WATER: ½ cup
- OIL: we love avocado or EVOO (optional)
- CHERRY TOMATOES: 12 oz
- SPICES: salt & pepp
- BASIL: fresh (optional)
- PREHEAT oven to 450ºF.
- PLACE the carrots, Brussels sprouts, & beets onto a baking sheet and drizzle with olive oil. The veggies should have a light coating.
- SEASON the veggies with salt & pepper, then toss to coat.
- SPREAD the veggies out in an even layer on the pan.
- BAKE for 30-35 minutes or until the beets are tender. Once the veggies are done, let them cool a little.
- HEAT the butter in a pan over medium heat while veggies are roasting. Toast the bread on both sides until it is golden brown.
- LAYER the toast with Spero Sunflower™ Cream Cheese and top roasted veggies.
- INDULGE in the most satisfying roast-y veggie toast!
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