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Roasted Carrots with Ricotta

Roasted Carrots with Ricotta

Nora
Sweet, caramelized roasted carrots meet creamy, rich ricotta in this simple yet elegant dish. The natural sweetness of the carrots intensifies in the oven, creating a slightly crispy exterior while remaining tender inside. Paired with creamy ricotta, fresh herbs, and a drizzle of olive oil, it’s the perfect balance of savory and sweet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 side servings
Calories 180 kcal

Equipment

  • Baking sheet
  • Mixing Bowl

Ingredients
  

Ingredients

  • 4 large carrots
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley or dill, chopped
  • 2 tablespoons pistachios, crushed optional

Instructions
 

  • Wash and peel the carrots. Pat them dry to ensure proper roasting.
  • Toss the carrots with olive oil, salt, pepper, and honey or maple syrup if desired. Arrange on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, turning halfway, until caramelized and tender.
  • Spread ricotta on a serving platter. Place the roasted carrots on top.
  • Sprinkle with fresh parsley or dill, crushed pistachios, and drizzle with olive oil. Serve warm.

Notes

Serve immediately for the best texture. Leftovers can be refrigerated for up to 3 days.

Nutrition

Calories: 180kcalCarbohydrates: 14gProtein: 6gFat: 11gSaturated Fat: 4gCholesterol: 20mgSodium: 300mgFiber: 3gSugar: 6gVitamin A: 10000IUVitamin C: 6mgCalcium: 120mgIron: 1mg
Keyword ricotta, roasted carrots, vegetable side dish
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