Description
Indulge in the savory sweetness of oven-roasted carrots paired with creamy whipped ricotta, a delightful dish that brings out the natural flavors of the vegetables with a touch of elegance.
Ingredients
Scale
Roasted Carrots:
- 2 pounds medium carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
- 2 tablespoons toasted pistachios or walnuts, chopped (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare Carrots: Place the carrots on a large baking sheet, drizzle with olive oil and honey, sprinkle with salt and pepper, toss to coat evenly. Roast for 20–25 minutes until tender and caramelized, turning once.
- Make Whipped Ricotta: In a bowl, mix ricotta, heavy cream, lemon zest, and lemon juice until smooth and fluffy.
- Assemble: Spread whipped ricotta on a platter, arrange roasted carrots on top, sprinkle with thyme, and garnish with nuts if desired. Serve warm.
Notes
- Enhance flavor with smoked paprika or cumin on carrots before roasting.
- Whipped ricotta can be made a day ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
