Roasted Root Vegetable Tartine

Serving: 4
Prep Time: 45 min
Cooking Time: 45 min


1. Preheat oven to 425°F (220°C). 

2. Toss parsnips, beets and carrots with the thyme, oil, honey and salt. Arrange vegetables in a single layer on a rimmed baking sheet. Roast until well browned and tender, about 30 minutes, tossing midway. 

3. Place hazelnuts on a small baking sheet. Toast in oven until they are browned and aromatic, about 5 to 7 minutes. Rub off skins with a clean towel. 

4. Bring a large pot of water to a boil and salt generously. Blanch the kale for 30 seconds and then plunge into ice water. Ring out the kale in a clean dish towel to ensure that all excess moisture is removed. You should have about ¾ cup (175 mL). 

5. Combine kale, oil, hazelnuts and honey in a blender; pulse until all ingredients are combined into a thick paste. Stir in cheddar and vinegar. Season with salt to taste. 

6. Heat grill to medium-high and lightly brush each side of sourdough with oil. Grill bread on each side until golden brown, 1 to 2 minutes per side. 

7. Spread 2 tbsp (30 mL) of pesto onto each slice of bread and top evenly with the roasted vegetables. Top each tartine with a few dollops of yogurt, a drizzle of honey, thyme leaves and some edible flowers.


Roasted Vegetables

  • 1/2 lb (250 g) parsnips, peeled and cut in ½ inch (1 cm) slices on a bias, about 2 cups (500 mL) 
  • 3/4 lb (375 g) beets (candy cane or golden), peeled and cut into ½ inch (1 cm) wedges, about 2 cups (500 mL) 
  • 1/2 lb (250 g) heirloom carrots, peeled and cut on a bias, about 1½ cups (375 mL) 
  • 10 sprigs of thyme
  • 1 tbsp (15 mL) grape-seed oil
  • 1 tbsp (15 mL) honey
  • Salt to taste


  • 1/4 cup (60 mL) hazelnuts
  • 6 cups (1.5 L) packed kale, leaves only
  • 1/2 cup (125 mL) grape-seed oil
  • 1 tsp (5 mL) honey
  • 1/4 cup (60 mL) grated aged cheddar
  • 1 tbsp (15 mL) white wine vinegar
  • Salt to taste


  • 4 slices artisanal sourdough bread, sliced ¾ inch (2 cm) thick
  • 1 tbsp (15 mL) grape-seed oil


  • 1/4 cup (60 mL) plain Greek yogurt
  • 1 tsp (5 mL) honey, optional
  • 2 tsp (10 mL) thyme leaves
  • Edible flowers (optional)

Where to Find Ingredients

Burke Brothers Farm

Thames River Melon

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm

Daniel's Cheese and Deli

Charlie's Deli

Scotview Orchard

Aunties Grove Preserves

Future Bakery

British Baked Goods