Roasted Vegetable Sandwiches
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 30 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 34 milligrams
- Sodium
- 1548 milligrams
- Carbohydrates
- 93 grams
- Dietary Fiber
- 15 grams
- Protein
- 18 grams
- Sugar
- 20 grams
- Total: 40 min
- Active: 25 min
Ingredients
1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick
Directions
- Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese–side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.