Roasted Carrots with Ricotta

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Sweet, caramelized roasted carrots laid over a cloud of creamy ricotta and finished with a drizzle of herbed olive oil and crunchy toppings. This recipe transforms a simple vegetable into an elegant side dish or light main that’s as beautiful as it is delicious.

Roasted Carrots with Ricotta is perfect for any season, whether you’re serving it warm alongside a holiday roast or as a cool starter in summer. The contrast of warm, tender carrots with chilled ricotta adds a delightful play on temperature and texture.

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What Kind of Carrots Should I Use?

Baby carrots with the tops trimmed or slender young carrots work best. Their natural sweetness intensifies during roasting, and they offer a lovely presentation when served whole. If using large carrots, just be sure to cut them evenly to roast uniformly.

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Ingredients for the Roasted Carrots with Ricotta

Carrots – The star of the dish. Choose fresh, sweet carrots that caramelize beautifully in the oven.

Ricotta cheese – Acts as the creamy, slightly tangy base that balances the roasted sweetness.

Olive oil – Used for roasting and drizzling; it enriches the carrots and brings out their natural flavor.

Garlic – Adds subtle aromatic depth to the olive oil.

Herbs (parsley or dill) – Fresh herbs give a burst of color and brightness, cutting through the richness.

Lemon zest or juice – Provides a hint of acidity to keep the dish fresh and vibrant.

Toasted nuts or seeds (like pistachios or pumpkin seeds) – Introduce crunch and a nutty flavor contrast.

Salt and pepper – Simple seasonings that allow the ingredients to shine.

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How To Make the Roasted Carrots with Ricotta

Step 1: Prep the Carrots

Preheat your oven to 425°F (220°C). Wash and peel your carrots, trimming the tops to about an inch if they are still attached. Pat them dry and arrange them on a baking sheet.

Step 2: Season and Roast

Drizzle the carrots generously with olive oil. Sprinkle with salt and pepper, and toss to coat evenly. Roast in the oven for 25-30 minutes, flipping once halfway, until the carrots are tender and have caramelized edges.

Step 3: Prepare the Herbed Oil

While the carrots are roasting, heat a small skillet with olive oil and lightly sauté minced garlic until fragrant, about 1 minute. Remove from heat and stir in chopped herbs and lemon zest. Let this herby oil infuse while the carrots finish cooking.

Step 4: Whip the Ricotta

In a small bowl, whip the ricotta cheese with a pinch of salt and a splash of lemon juice until smooth and airy. This will make it spreadable and enhance the flavor.

Step 5: Assemble and Serve

Spread the whipped ricotta over the base of your serving plate. Arrange the roasted carrots on top. Drizzle generously with the herbed oil and sprinkle with toasted nuts or seeds for a final crunch. Serve warm or at room temperature.

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Serving and Storing Roasted Carrots with Ricotta

This dish is best served slightly warm or at room temperature, allowing the flavors to mellow and harmonize. It makes an elegant starter, a side to roasted meats, or even a light vegetarian lunch when paired with crusty bread.

If you have leftovers, store the carrots and ricotta separately in airtight containers. They’ll keep in the fridge for up to 3 days. When ready to serve again, gently reheat the carrots in a skillet or oven, and allow the ricotta to come to room temperature before plating.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can roast the carrots and prepare the ricotta and herbed oil a day ahead. Assemble everything just before serving for the freshest presentation.

What can I substitute for ricotta?

You can use whipped feta, Greek yogurt, or mascarpone for different textures and flavors.

Can I make this dairy-free?

Absolutely! Use a dairy-free ricotta alternative or a creamy hummus spread as the base.

Do I need to peel the carrots?

Peeling isn’t necessary if your carrots are fresh and thin-skinned. Just be sure to scrub them well.

Can I add other vegetables?

Yes, roasted beets or parsnips make a lovely addition and bring color and variety to the plate.

How do I toast the nuts or seeds?

Toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and golden. Stir frequently to avoid burning.

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Want More Appetizer Ideas?

If you love these Roasted Carrots with Ricotta, you’ll definitely enjoy exploring these other creative and crowd-pleasing appetizers:

• Try the Garlic Cheese Bread Recipe for a comforting and cheesy classic.
• Craving a savory twist? These Fried Zucchini bites are golden and addictive.
• Light and refreshing, the Couscous Arugula Salad brings a zesty crunch.
• Go bold with Applebee’s Chicken Wonton Tacos – crispy, saucy, and full of flavor.
• Or dive into Buffalo Chicken Cauliflower Bake for a spicy, low-carb option.

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And let me know in the comments how yours turned out. Did you go classic or experiment with a new herb combo? Add some roasted beets, or swapped in a whipped feta?

I love seeing your creations and how you make them your own. Questions or tweaks? I’m all ears—let’s make your next dish even better!

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