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Roasted Carrots with Ricotta

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Sweet, caramelized roasted carrots served over a creamy bed of ricotta, finished with herbs and a drizzle of honey for an elegant and flavorful side dish.

Ingredients

Scale
  • 1 lb carrots, peeled and halved lengthwise
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 cup ricotta cheese
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp honey, plus more for drizzling
  • 1 tbsp chopped fresh parsley or mint
  • Optional: crushed pistachios or walnuts for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
  4. Meanwhile, in a bowl, mix ricotta with lemon juice, lemon zest, and 1 tbsp honey until smooth. Season lightly with salt.
  5. Spread ricotta mixture onto a serving platter.
  6. Top with warm roasted carrots. Drizzle with extra honey and sprinkle with herbs and nuts if using.
  7. Serve warm or at room temperature.

Notes

  • Use rainbow carrots for a colorful presentation.
  • Substitute goat cheese or whipped feta for ricotta if preferred.
  • This dish pairs beautifully with lamb, chicken, or as a vegetarian main.

Nutrition

Find it online: https://ukfinda.com/roasted-carrots-with-ricotta/