Description

Sweet roasted carrots meet creamy whipped ricotta in this stunning dish that’s both elegant and easy to make. Topped with herby olive oil and crunchy seeds, it’s the perfect balance of texture and flavor for any occasion.

Ingredients

1 lb baby carrots or trimmed young carrots

1 cup ricotta cheese

2 tbsp olive oil (plus extra for drizzling)

1 clove garlic, minced

1 tbsp chopped fresh herbs (parsley or dill)

1 tsp lemon zest (or 1 tbsp lemon juice)

2 tbsp toasted pistachios or pumpkin seeds

Salt and black pepper to taste

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Instructions

Preheat oven to 425°F (220°C). Wash and peel carrots, trimming tops if needed.
Place carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast carrots for 25-30 minutes, flipping once halfway, until caramelized and tender.
In a skillet, heat 2 tbsp olive oil and sauté minced garlic for 1 minute. Remove from heat and stir in herbs and lemon zest.
Whip ricotta in a bowl with a pinch of salt and lemon juice until smooth and fluffy.
Spread whipped ricotta on a serving plate. Top with roasted carrots.
Drizzle with herbed oil and sprinkle with toasted nuts or seeds. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizers