In Park City, Utah this past weekend, I hiked and biked by day and celebrated the nuptials of two very special friends by night…. while dreaming of roasting noodles. I know, I’m weird. Now that there’s only a few weeks before fall is upon us, I can debut some roasted spiralized vegetables.
Roasting veggies brings out flavors that can’t be tasted if sauteed, grilled, boiled or prepared any other way. Besides sword fighting, my favorite way to use carrots is to roast them and bring out their sweetness. Even baking whole carrots in the oven with salt, pepper and olive oil makes for a warm and inviting appetizer or side dish.
Today, we’ve taken roasted carrots to a new level by spiralizing them first and baking them lightly in maple syrup. Smack those lips, because this appetizer deserves it – the texture of the carrots as noodles is different and surprising, especially with the sweetness of the drizzled honey. Why coconut flakes? It gives this crostini a little exoticism and last-minute sugary scents as you bite!
Not only is this crostini uniquely scrumptious, it’s appetizing to the eye with bright orange colors and white accents from the ricotta and coconut flakes. Definitely worth Pinning….
Instructions with Pictures
Preheat the oven to 425 degrees.
Line a baking tray with wax paper and lay the carrot noodles down, separating them as much as possible.
Using a small bowl and a brush, dab the noodles with the maple syrup and coat evenly. Season with salt and pepper sparsely.
Bake the carrots in the oven for 17-20 minutes, stirring the carrots after 10 minutes.
Three minutes before the carrots are done, put the bread slices into a toaster and toast to your liking. Once done, top generously with ricotta.
Once the noodles are done, take them out of the oven and use a scissor to cut them into bunches. Carefully place the noodles on top of the crostinis (which should now be topped with ricotta).
Drizzle the carrots with honey and top with coconut flakes. Enjoy!