Description
A delightful and colorful dish featuring roasted carrots paired with creamy whipped ricotta, topped with fresh thyme and a hint of lemon zest. Perfect as a side dish or appetizer.
Ingredients
Scale
Roasted Carrots:
- 1½ pounds rainbow or regular carrots (peeled and halved lengthwise)
- 2 tablespoons olive oil
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Flaky sea salt (for serving)
- Chopped pistachios or walnuts (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare carrots: Toss carrots with olive oil, honey, salt, and black pepper. Roast for 25-30 minutes until caramelized, flipping once halfway through.
- Make whipped ricotta: Blend ricotta, heavy cream, lemon zest, lemon juice, and thyme until smooth.
- Serve: Spread whipped ricotta on a platter, top with carrots, and garnish with salt, thyme, and nuts.
Notes
- Drizzle with balsamic glaze or pomegranate molasses for extra flavor.
- Can be served as an appetizer, side dish, or light lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: About ¼ of recipe
- Calories: 210
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
