Roasted Carrots with Ricotta
Sweet, caramelized roasted carrots served over a cool cloud of whipped ricotta with lemon zest, herbs, and an optional drizzle of honey or olive oil. Elegant enough for guests, easy enough for any weeknight.
Ingredients
- 1 lb carrots, peeled and halved lengthwise (or cut into even sticks)
- 2 tbsp olive oil
- salt and freshly ground black pepper, to taste
- 1 cup whole-milk ricotta (halal-friendly, thick style preferred)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey (plus more for drizzling, optional)
- 1 tbsp chopped fresh parsley or mint
- optional toppings: toasted pistachios or walnuts, chili flakes, dukkah
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, leaving space between pieces.
- Roast for 25–30 minutes, flipping halfway through, until tender with caramelized edges.
- Meanwhile, in a bowl, whip ricotta with lemon juice, lemon zest, and honey until smooth and fluffy. Season lightly with salt.
- Spread the whipped ricotta onto a serving platter.
- Arrange warm roasted carrots over the ricotta. Drizzle with a little honey or olive oil, sprinkle herbs, and add optional nuts or spices.
- Serve warm or at room temperature.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 4gSodium: 160mgFiber: 3gSugar: 9g
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