Revive leftover roasted vegetables by turning them into a savory breakfast toast

The vegetables are not done roasting until you're on the verge of burning them.

A quick note before we jump into the recipe:

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Roasted vegetable & ricotta toast with hot honey

Makes enough for 4 toasts

1 pound any vegetable(s) you’d like to roast: Brussels sprouts, carrots, squash, fennel, etc. OR leftover roasted vegetables
2 tablespoons extra virgin olive oil + more for drizzling
Diamond Crystal kosher salt
4 thick slices of sourdough bread
1 cup whole milk ricotta cheese
Freshly ground black pepper
1/4 cup honey
1/2 teaspoon crushed red pepper flakes

1. Preheat your oven to 425°F. Line a sheet pan with parchment paper.

2. If using leftover veggies, place them on the sheet pan and reheat them until crispy, about 5-10 minutes. If making roasted vegetables, wash and chop your vegetables to prepare them for roasting. Toss with 2 tablespoons olive oil and 1/4 teaspoon kosher salt. Spread out evenly across a sheet pan and bake for 30-40 minutes, or until deeply golden and caramelized. If you’re roasting multiple types of vegetables at once, place them on separate sheet pans or at least on separate halves of the same sheet pan so that you can remove them at different times.

3. While the vegetables are roasting, prepare the toast and toppings.

   1. Drizzle slices of bread with olive oil and bake for about 5-8 minutes, until crispy.

   2. Season ricotta cheese with a pinch of salt and lots of freshly ground black pepper.

   3. Mix honey and red pepper flakes in a small bowl.

4. Prepare your toast: spread a thick layer of ricotta cheese onto the toast and top with a handful of roasted vegetables. Drizzle with hot honey and extra virgin olive oil.