Roasted Carrots with Whipped Ricotta
Roasted Carrots with Whipped Ricotta is a gourmet dish that combines the natural sweetness of tender roasted carrots with the creamy richness of whipped ricotta. Perfect as an elegant appetizer or a comforting side dish, this recipe elevates any meal with its delightful textures and flavors. Drizzled with olive oil and garnished with fresh thyme, it’s a simple yet sophisticated addition to your dining table that will impress your guests and satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb baby carrots
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme, chopped
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1 cup whole-milk ricotta cheese
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and peel the baby carrots if necessary. Toss them in a bowl with olive oil, salt, pepper, and thyme until well coated.
- Spread the carrots in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized, turning halfway through.
- In a medium bowl, combine ricotta cheese, lemon juice, salt, and pepper. Whip until smooth and creamy using a hand mixer or whisk.
- Once the carrots are roasted, let them cool slightly. Spoon whipped ricotta onto serving plates and arrange carrots on top.
- Drizzle with remaining olive oil and garnish with extra thyme if desired. Serve warm.
Nutrition
- Serving Size: 1 plate (approx. 200g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg