Description
Sweet, caramelized roasted carrots meet creamy whipped ricotta, finished with crunchy pistachios and fresh mint. This versatile, elegant dish works as a side, appetizer, or even a light main.
Ingredients
1 lb carrots
1 cup ricotta cheese
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped pistachios
1 tbsp chopped fresh mint
1 tsp honey or maple syrup (optional)
Instructions
1. Preheat the oven to 425°F (220°C). Wash, peel, and trim the carrots. Halve them lengthwise if thick.
2. Toss the carrots with 1 tbsp olive oil, salt, and pepper on a baking sheet. Arrange in a single layer.
3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
4. Meanwhile, season the ricotta with a pinch of salt and 1 tbsp olive oil. Whip lightly with a fork for a creamy texture.
5. Toast the pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant.
6. Spread the whipped ricotta on a platter. Arrange roasted carrots on top.
7. Drizzle with olive oil and optional honey or maple syrup.
8. Top with toasted pistachios and chopped mint. Serve warm or at room temperature.
Notes
Use heirloom or rainbow carrots for extra color and visual appeal.
Drain ricotta if it’s too watery for a thicker spread.
Double the recipe for larger gatherings or serve as a holiday side.
Best served fresh but leftovers can be refrigerated for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 7g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: roasted carrots, ricotta, vegetarian side, healthy dish