Roasted Carrots with Whipped Ricotta
A stunning dish of roasted carrots paired with creamy whipped ricotta, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 large Carrots
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Ricotta cheese
- 1/4 cup Cream (or milk)
- 1/4 cup Pine nuts
- Fresh herbs (optional, e.g., dill or parsley)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut the carrots into even pieces. Toss them with olive oil, salt, and black pepper until well coated.
- Arrange the carrots on a baking sheet, spacing them evenly. Roast for about 25-30 minutes, or until they are tender and caramelized.
- Meanwhile, in a bowl, combine ricotta cheese with cream (or milk) and whip until smooth and airy.
- In a dry skillet over medium heat, toast the pine nuts until golden, stirring frequently to avoid burning, about 3-5 minutes.
- To serve, place the whipped ricotta on a plate, top with the roasted carrots, sprinkle with toasted pine nuts, and garnish with fresh herbs, if desired.
Notes
Ensure carrots are roughly the same size for even cooking. For added sweetness, drizzle honey before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg