Cashew’s Roasted Rainbow Carrot Tartine Recipe

Adding flavor, color, and crunch, carrots can take your meals to a whole new level.

This root vegetable is one of the richest sources of beta carotene, which converts into vitamin A – an essential nutrient that benefits your skin, vision, and immune system. You can also count on carrots to provide a heart-healthy dose of fiber and potassium. While they make for an effortless snack when eaten raw, you’ll get the most nutritional “bang for your buck” from cooked carrots. Add sliced carrots to stews and soups, stir-fry them with your favorite veggies, or roast them in a little olive oil for a delicious side dish. 

Cashew's Roasted Rainbow Carrot Tartine

Recipe by Bailey Cole, Co-Owner
0.0 from 0 votes
Course: MainCuisine: American




    • For the roasted carrots:
    • 2 lbs.

      rainbow carrots, peeled and sliced lengthwise into evenly sized pieces

    • 6

      cloves garlic, peeled and smashed

    • 4

      stalks rosemary

    • 1 Tbsp.

      avocado oil

    • 1 Tbsp.

      unrefined coconut oil

    • 2 Tbsp.

      sea salt

    • 1 tsp.

      fresh ground pepper

    • For the pickled red onions:
    • 1 cup


    • 1/4 cup

      white vinegar

    • 1/4 cup

      white wine vinegar

    • 1 Tbsp.


    • 2 tsp.

      sea salt

    • 1/2 tsp.

      black pepper

    • 1

      red onion, sliced thin

    • For serving:
    • 4-5

      pieces crusty sourdough bread

    • Vegan cream cheese, to taste

    • Fresh herbs or microgreens, for garnish


    • Toss carrots with garlic, rosemary, oil, salt, and pepper. Place on a baking sheet and cover with foil. Roast in 425° oven for 20 minutes. Remove foil and stir. Roast for an additional 10 minutes. Set aside.

    • To make pickled red onions, place water, vinegar, sugar, salt, and pepper in a small pot and bring to a boil. Allow to cool for 5 minutes before pouring brine over the sliced onions. Allow onions to cool completely.

    • Toast sourdough bread until desired doneness. Spread vegan cream cheese on each slice. Cover toast with roasted carrots and pickled onions. Top with fresh herbs or microgreens.

    Did you know?

    • Carrots are often identified by their bright orange hue, but the very first carrots to be cultivated were often purple and occasionally yellow or white. In fact, orange carrots weren’t developed until the 16th century!
    bailey cole
    Bailey Cole, Co-Owner

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