Description
Sweet, caramelized roasted carrots meet a bed of creamy whipped ricotta in this vibrant, flavor-packed dish. Topped with toasted pistachios, fresh mint, and a drizzle of olive oil, it’s the perfect combination of rustic comfort and elegant simplicity. Serve it warm or at room temperature as a side dish, appetizer, or part of a mezze spread.
Ingredients
1 1/2 pounds carrots
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1/4 cup chopped pistachios
2 tablespoons chopped fresh mint
1 teaspoon lemon zest (optional)
Instructions
1. Preheat oven to 425°F (220°C). Wash and scrub the carrots. Trim the tops, leaving a small tuft if desired. Pat them dry.
2. Place the carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
3. Roast for 25–30 minutes, turning once halfway, until tender and caramelized.
4. In a bowl, whip the ricotta with a fork or whisk. Add a drizzle of olive oil and a pinch of salt for extra flavor.
5. Spread whipped ricotta on a serving plate. Arrange roasted carrots on top.
6. Sprinkle with chopped pistachios, fresh mint, and lemon zest if using. Finish with a final drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg