Whip up this easy ricotta toast with flavorful roasted carrots and enjoy it any time of the day.
Preheat over to 400 degrees. Line a baking sheet with parchment paper.
Add all ingredients for the carrots to a large bowl and toss to evenly coat the carrots.
Transfer the carrots and all the juices to the baking sheet, making sure they do not overlap.
Roast for 30-40 minutes, depending on the size of your carrots, until fork tender and the skin is beginning to caramelize.
Meanwhile, add all the ingredients for the ricotta spread to a food processor (or small bowl if using a hand mixer) and mix until smooth and creamy.
Remove the carrots from the oven and let cool while you prepare your toast.
Spread a generous amount of ricotta onto your toast.
Top with a few carrots.
Drizzle the toast with honey and garnish with more fresh chopped thyme.
The ricotta spread will cover 4-6 large slices of bread.
I recommend a fresh bakery bread, like a sour dough or a country loaf, cut thick.
If serving as an appetizer, a simple baguette works well. Cut the carrots in half to fit on the bread.