Ingredients
Scale
- 1 pound of fresh carrots, preferably rainbow or baby carrots
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon honey (optional, for sweetness)
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Fresh herbs (such as thyme or parsley), for garnish
- Crushed red pepper flakes (optional, for a bit of heat)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the carrots under cold water. Peel and cut larger carrots into 1 to 2-inch pieces; trim the tops and tails of baby carrots.
- In a large mixing bowl, toss the carrots with olive oil, salt, and black pepper. If desired, add honey for sweetness.
- Spread the seasoned carrots in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 25 to 30 minutes, tossing halfway through for even cooking. Check for doneness by piercing with a fork; they should be tender and caramelized.
- In a medium bowl, mix ricotta cheese with lemon juice and lemon zest. Season with salt, black pepper, and optional crushed red pepper flakes until smooth and creamy.
- Once roasted, let the carrots cool slightly, then transfer them to a serving platter.
- Dollop the ricotta mixture over the warm carrots.
- Sprinkle fresh herbs over the top and add more crushed red pepper flakes if desired.
- Enjoy warm or at room temperature as a side dish or light main course.
Notes
- Carrot Varieties: Experiment with different types of carrots for varied flavors and colors.
- Herb Variations: Use herbs like dill, basil, or mint for a different flavor profile.
- Add Nuts: For added crunch, sprinkle toasted pine nuts or walnuts before serving.
- Make it Vegan: Substitute ricotta with a plant-based alternative or cashew cream for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes