Ingredients
Scale
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 8 ounces ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, pepper, and thyme in a large bowl until evenly coated.
- Step 2: Spread the carrots in a single layer on a baking sheet.
- Step 3: Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 4: While the carrots are roasting, in a separate bowl, combine the ricotta cheese, chopped parsley, and lemon zest. Mix well.
- Step 5: Once the carrots are cooked, transfer them to a serving bowl. Dollop the ricotta mixture over the roasted carrots.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover roasted carrots and ricotta separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in a microwave or oven until warmed through, avoiding overcooking which can dry out the carrots.
- Serve these roasted carrots as a delightful side dish with grilled chicken or fish for a complete and balanced meal.
- For extra flavor, try adding a pinch of red pepper flakes to the carrots before roasting for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American