Rainbow Carrots with Ricotta Topping
Servings: 4
Calories: 142kcal
Hot roasted rainbow carrots topped with a cool and creamy lemon laced ricotta topping. Perfect as a side or vegetarian entree.
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Ingredients
- 2 bunches rainbow carrots
- 1 tablespoon olive oil
- Coarse sea salt and freshly ground pepper
- 1 cup whole milk ricotta cheese
- 1 tablespoon fresh thyme , minced
- 1 lemon
Instructions
- Preheat the oven to 350°F. Wash baby carrots and trim greens down to 1-2 inches. Arrange on a baking sheet in a single layer.
- Drizzle with the olive oil and toss to coat. Season generously with the salt and pepper.
- Roast for 25 minutes or until carrots are fork tender. Cook time will vary by the size of your carrots. Pierce with a fork or cake tester, if soft, they are ready.
- Meanwhile, combine ricotta cheese with 1 tablespoon of fresh lemon juice and thyme. Refrigerate until ready to serve.
- Place hot, cooked carrots onto a serving platter, dollop ricotta mixture over top, then zest whole lemon. Drizzle with additional olive oil, freshly cracked pepper and flaky sea salt, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Topping can be made ahead of time and stored in the fridge until ready to serve. Carrots are best enjoyed freshly roasted.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 180mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 2.7mg | Calcium: 97mg | Iron: 0.8mg