Roasted Root & Herb Tartine

In France a tartine is simply an open-faced slice of good bread, dressed with whatever is fresh. This one piles rosemary-thyme roasted sweet potato, parsnip, and carrot over lemony ricotta on crusty sourdough.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 11g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 thick slices crusty sourdough bread
• 1 medium sweet potato
• 1 medium parsnip
• 1 large carrot
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 3 garlic cloves
• 3 tbsp olive oil
• 3/4 cup ricotta cheese
• 1 lemon
• 2 tbsp fresh chives
• 2 tbsp fresh parsley
• 2 cups arugula
• 1 tbsp honey
• 3/4 tsp salt
• 1/2 tsp black pepper
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Peel the sweet potato, parsnip, and carrot; cut them into 1/2-inch thick batons or half-moons so they roast at the same rate.
3. 3Toss the root vegetables on the sheet with olive oil, stripped rosemary and thyme leaves, smashed garlic cloves, salt, and pepper until evenly coated.
4. 4Spread in a single layer and roast 22 to 25 minutes, flipping once halfway, until the edges are caramelized and the centers are tender.
5. 5While the roots roast, stir the ricotta with lemon zest, a squeeze of lemon juice, chopped chives, chopped parsley, salt, and a grind of pepper until creamy and herby.
6. 6Toast the sourdough slices in a toaster or under the broiler until golden and crisp on the outside but still chewy inside.
7. 7Spread a generous layer of the herbed ricotta on each warm toast, going all the way to the edges.
8. 8Pile the hot roasted roots over the ricotta, letting some pieces tumble naturally.
9. 9Tuck a small handful of arugula and on top of the vegetables for peppery freshness.
10. 10Drizzle each tartine with a little honey, finish with flaky sea salt and extra cracked pepper, and serve immediately while the contrast of warm roots and cool ricotta is perfect.