Veggie Toast

roasted veggie toasts

creamy, savory, delicious!


  • CARROTS: ½ cup, cubed 
  • BRUSSELS SPROUTS:  ½ cup, cubed 
  • BEETS:  ½ cup, cubed 
  • OIL: we love avocado or EVOO (optional)
  • SPICES: salt & pepp
  • BREAD: Your choice - we love a multigrain or sourdough!
  • Spero Sunflower Cheese: ½ - ¾ tub, The Smoked orany savory flavor! :D


  1. PREHEAT oven to 450ºF. 
  2. PLACE the carrots, Brussels sprouts, & beets onto a baking sheet and drizzle with olive oil. The veggies should have a light coating. 
  3. SEASON the veggies with salt & pepper, then toss to coat. 
  4. SPREAD the veggies out in an even layer on the pan. 
  5. BAKE for 30-35 minutes or until the beets are tender. Once the veggies are done, let them cool a little.
  6. HEAT the butter in a pan over medium heat while veggies are roasting. Toast the bread on both sides until it is golden brown.
  7. LAYER the toast with Spero Sunflower Cheese and top roasted veggies. 
  8. INDULGE in the most satisfying roast-y veggie toast!

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