When I was little, my grandmother would make a Schaum torte in the spring, almost always for Easter, because in those days spring was the only time you could get fresh strawberries. For those of you who are curious, Schaum torte is a very light, ethereal cake made with meringue, whipped cream, and fresh sliced strawberries. It’s pure heaven to eat, so it was always gobbled up as soon as it was served, without any leftovers. Maybe that’s why I revere the cake so much, because it was so short-lived and never lasted until the next day.
Anyways, thanks to technology, almost every fruit or vegetable can be found at any time of the year, for better or for worse. Those strawberries you see in January? Well, they’re usually not very good. More white than red, they don’t even have a flavor, am I right? And baby carrots in the bag? Ugh. Those aren’t “baby,” they’re just enormous carrots filed down to size in a big machine. Who wants that? But in the spring, carrots are glorious. Most produce just tastes better when it’s eaten in season.
Being the food lover that I am, to me spring also means spring vegetables: tender greens and asparagus, baby carrots, peas. Usually at this point in the year, I don’t ever care to see another potato or brussel sprout ever again, bacon or no. I’m ready for different flavors and textures, that’s all. I know that come winter, brussel sprouts will return to my menu’s rotation, but for now, I’m dreaming of salad greens, some goat cheese, and tender roasted vegetables. This flatbread has all those things and more: a crunch that comes from toasted sliced almonds for some extra texture and protein. Getting all your veggies in is easy with this delicious recipe! And at 7 WW® SmartPoints® value per serving, it’s a recipe that’s easy to make part of your weekly menu!
Roasted Spring Veggie Wrap
- 1 Flatout flatbread, Light Original
- 1/2 head radicchio, in wedges
- 2 asparagus spears
- 1-2 baby carrots, peeled and quartered
- 1 shallot, peeled and cut in wedges
- 2 tablespoons sliced almonds
- 1/2 lemon, juiced
- 1 ounce goat cheese, soft
- Salt and freshly ground pepper
Preheat oven to 425°F. On a baking sheet, arrange the vegetables evenly, spray them with cooking spray, and season with salt and pepper. Roast the vegetables for 15-20 minutes, turning once midway, until they’re fork tender and caramelized at the edges. Remove from the oven when roasted enough and squirt the lemon juice over the vegetables. Set aside and allow to cool. To assemble wrap, arrange the roasted vegetables in one direction on the flatbread. Next, break up the goat cheese over them, and sprinkle the almonds over the cheese. Roll the flatbread up beginning at the rounded end, and cut in half.