Description
Enjoy the vibrant flavors of roasted carrots with a lusciously whipped ricotta topping in this delightful dish that makes a perfect side or appetizer.
Ingredients
Scale
Rainbow Carrots:
- 2 pounds rainbow carrots (peeled and trimmed)
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
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 (chopped)
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Carrots: Place the carrots on the sheet, drizzle with olive oil and honey, sprinkle with salt, pepper, and cumin if using. Toss to coat and roast for 20-25 minutes.
- Make Whipped Ricotta: Blend ricotta, heavy cream, lemon zest, and lemon juice until smooth.
- Assemble: Spread whipped ricotta on a platter, top with roasted carrots, thyme, pistachios, and parsley.
- Serve: Serve warm and enjoy!
Notes
- You can substitute maple syrup for honey if preferred.
- For extra depth, drizzle with balsamic glaze before serving.
- Pair as a side with roasted chicken, lamb, or fish.
Nutrition
- Serving Size: about 1/6 of recipe
- Calories: 170
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg
