Roasted carrots and hummus on a sweet potato crostini
Okay, I know I say it all the time, but this is a new favorite.
Even Tim agrees! This one is going in our rotation for GOOD.
The flavors are *perfect* for fall and prep time is basically zilch. Whoever thought I could love a roasted vegeatble so much? Certainly not me.
I feel the same way about my golden brussels sprouts as I do about these absurdly delicious roasted carrots topping what I’m calling sweet potato crostini.
Usually when I’m whipping up a sweet potato recipe, it’s honestly because I’m making something with sweet potato fries. Or, just sweet potato fries. I love the fries, but I love the condiments I dip them in even more.
I’m a condiment gal, what can I say?
Usually I go for at least 3 dipping sauces for my sweet potato fries, sometimes 4:
- Curry ketchup (just mix up your ketchup and some curry powder!)
- Honey (SO GOOD, don’t knock it till you try it)
- Homemade honey dijon mustard
- Guac with extra lime
Wow okay, how did we get here? I’m not sure how I found myself listing off my favorite condiments to serve alongside sweet potato fries. So let’s get back to business.
Roasted Carrots and Hummus Sweet Potato Crostini
Ugh these were even better than I thought they would be. They were born from an issue I encountered a few nights ago: What the heck do I make for dinner? We had only gone on a small grocery shopping trip, so the fridge nor our cabinets were bursting with intriguing ingredients.
Yet, I knew I had some carrots I needed to use up, some hummus from our go-to lunch (falafel bowls!), and one sweet potato.
And, thus was born these delicious little crostinis. Which, to be totally honest, aren’t crostini. Crostini is usually a little smaller and also signifies that bread is the base of all the fun toppings. But these are a veg-friendly, gf option. Plus they’re just so….fall.
Alright y’all, it’s time. Hope you enjoy these as much as I did!
Preheat your oven to 425 degrees. Toss your carrots in olive oil and top with cracked black pepper and sea salt, as desired. Place on a pan lined with foil. Slice your sweet potato into 6 slices, lengthwise. Brush with olive oil on both sides and place on a pan lined with foil. Bake for 20 minutes then turn your sweet potato and shake your carrots so they turn. Bake for another 20 minutes or until golden brown.
Make your za'atar oil for topping your crostini while everything's in the oven. Simply combine 2 tablespoons olive oil with your red pepper flakes and za'atar spices. Set aside.
Once those are done, take them out and top each sweet potato slice with hummus. I highly recommend the Mediterranean Hummus at Trader Joe's. Add your carrots to each slice. Top with fresh dill, lemon juice, and a drizzle of your za'atar oil.
*Optional: Pomegranate seeds would be divine on these! Toss some on if you have 'em.
Ingredients
Directions
Preheat your oven to 425 degrees. Toss your carrots in olive oil and top with cracked black pepper and sea salt, as desired. Place on a pan lined with foil. Slice your sweet potato into 6 slices, lengthwise. Brush with olive oil on both sides and place on a pan lined with foil. Bake for 20 minutes then turn your sweet potato and shake your carrots so they turn. Bake for another 20 minutes or until golden brown.
Make your za'atar oil for topping your crostini while everything's in the oven. Simply combine 2 tablespoons olive oil with your red pepper flakes and za'atar spices. Set aside.
Once those are done, take them out and top each sweet potato slice with hummus. I highly recommend the Mediterranean Hummus at Trader Joe's. Add your carrots to each slice. Top with fresh dill, lemon juice, and a drizzle of your za'atar oil.
*Optional: Pomegranate seeds would be divine on these! Toss some on if you have 'em.
g.
