This is great for lunch the next day because carrots and kale can stand up to a little time in the fridge. Also, this would work well as a vegetarian side for Thanksgiving and would travel well in components to keep the crumbs crispy.

If you eat meat, you can throw four slices of prosciutto on the sheet pan with the focaccia and crumble it up with the toasted bread. It will add a nice, salty bite.

Here is the recipe for the carrot fries should you not being doing to roll-over portion of this menu: https://sproutedkitchen.cc/recipes/carrot-fries