Description
Roasted Rainbow Carrots with Whipped Ricotta and Herbs is a vibrant, elegant side dish featuring caramelized rainbow carrots atop creamy whipped ricotta, finished with a drizzle of olive oil and a sprinkle of fresh herbs. It’s perfect for entertaining or elevating everyday meals.
Ingredients
Units
Scale
- 1 lb rainbow carrots, peeled and trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- For the Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- To Finish:
- 1 tablespoon chopped fresh herbs (e.g., parsley, dill, or chives)
- Extra olive oil for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, pepper, and cumin if using. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning once, until tender and lightly caramelized.
- While carrots roast, make the whipped ricotta: In a food processor or using a hand mixer, blend ricotta, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- To serve, spread whipped ricotta on a platter or individual plates. Arrange roasted carrots on top.
- Sprinkle with fresh herbs and drizzle with olive oil before serving.
Notes
- Use heirloom or rainbow carrots for a colorful presentation, but regular carrots work too.
- For extra flavor, add a drizzle of honey or pomegranate molasses on top.
- Can be served warm or at room temperature.
- Make whipped ricotta ahead of time and store refrigerated for up to 2 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg