Roasted Carrot & Tzatziki Sandwich


“Eat carrots! They are good for your eyes!” Have you heard that before? Growing up I was told that and had glasses at age 12. Today, I still wear glasses but my vision has actually improved, according to my eye doctor. Could it be ALL of the veggies I eat fixed my eye site or the fact that I keep carrots stocked in my fridge? Whatever the reason, I’m grateful!

Carrots aren’t as popular as they should be. They are versatile & are more than just a side at dinner time! Although roasted carrots are amazing on their own, on a sandwich they are scrumptious! There’s something special about topping anything with caramelized onions that makes it taste oh-so delicious. The other topping on this sandwich is my Twisted Tzatziki Sauce! Feel free to use your favorite Tzatziki Sauce. However, I highly recommend my Twisted Tzatziki Sauce recipe! It’s easy to make, fast, vegan & full of flavor! You are going to love this sandwich. Pairs well with a kale salad or veggie soup.



  • 8 slices of bread, 2 slices per sandwich*
  • 4 large carrots (I used rainbow carrots)
  • ½ cup low-sodium veggie broth (or water**)
  • 2 Tbsp tamari (or soy sauce)
  • 1 tsp oregano & sage (or thyme)
  • 2 garlic cloves, minced
  • 1 heaping tsp paprika powder, optional but recommended
  • 1 handful of greens, like baby spinach or arugula
  • 1 small onion, thinly sliced
  • 1-2 dollops of tzatziki sauce

* If you use water, add a pinch of salt.

**I used sourdough bread.


  1. Wash and peel the carrots then boil them until soft but not mushy (about 15 minutes). Drain, let them cool then cut in half lengthwise (2 pieces of 1 carrot will be in front of you) and widthwise (4 pieces of 1 carrot will be in front of you).
  2. In a bowl or Ziploc, add the cooked carrots, veggie broth, herbs, smoked paprika, tamari and garlic. Place the carrots in the fridge to marinate for at least a few hours or overnight.
  3. Preheat the oven to 425 degrees Fahrenheit. Meanwhile, add the carrots to baking dish cover the bottom with the marinade- just enough to cover the bottom.
  4. Stick the carrots in the oven and roast for 10- adding more marinade if necessary– then flip them then roast for another 10 minutes. NOTE: Do not let the marinade to completely evaporate or you risk burning the carrots.
  5. Meanwhile, in a medium pan, add a bit of coconut oil and caramelize the onions.


  1. Lightly toast the bread, if desired. Add the greens then a dollop of tzatziki on one slice of bread.
  2. On that slice, add 4 pieces of carrot- depending on your bread, line carrots like a pound sign/hashtag [#] or [llll].
  3. Top the carrots with the caramelized onions and another dollop of tzatziki.
  4. Add the other slice of bread and cut in half. Enjoy!


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