Description
Crunchy-tender carrots roast to golden sweetness, infused with garlic, thyme and rosemary. A silky ricotta blend with honey and lemon zest adds sweet-tangy contrast, finished with bright parsley.
Ingredients
- 1 pound carrots
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 2 tablespoon honey
- 1 teaspoon lemon zest
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim and peel the carrots, then place them in a large bowl.
- Add olive oil, minced garlic, thyme, rosemary, salt, and pepper to the bowl and toss until carrots are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet and roast for 25–30 minutes, or until tender and lightly browned, turning halfway through.
- While the carrots are roasting, combine ricotta cheese, honey, and lemon zest in a small bowl and mix until smooth.
- Arrange the roasted carrots on a serving platter, dollop the sweet ricotta mixture over the top, and sprinkle with chopped parsley.
Notes
- Use a mix of colorful carrots for a vibrant presentation.
- The ricotta mixture can be made up to one day in advance and refrigerated.
- For extra depth, drizzle a little balsamic reduction over the carrots before serving.
- Serve this dish warm or at room temperature for best flavor.