Roasted Carrots on Whipped Ricotta with Crunchy Walnut & Pomegranate
Servings 4 servings
Ingredients
- 1 lb carrots peeled (leave stems on if possible)
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon honey or maple syrup
- 1 cup ricotta cheese
- 2 –3 tablespoon heavy cream or milk
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup walnuts roughly chopped
- ¼ cup pomegranate seeds
- 2 tablespoon fresh parsley chopped
Instructions
- Roast the carrots
- Preheat your oven to 425°F (220°C).
- Toss the carrots with olive oil, salt, pepper, garlic powder, paprika, and honey until well coated. Spread them out on a baking sheet and roast for 20–25 minutes, flipping once, until tender and deeply caramelized.For extra char, broil for the last 1–2 minutes. 2. Whip the ricotta
- While the carrots roast, add ricotta, cream, olive oil, and salt to a bowl. Whip with a whisk or hand mixer for about 1 minute, until smooth, light, and creamy. 3. Assemble Spread the whipped ricotta onto a shallow serving dish or platter. Arrange the roasted carrots on top, slightly overlapping. Sprinkle with walnuts, pomegranate seeds, and fresh parsley. Finish with a light drizzle of olive oil (and a touch more honey if you want that glossy, restaurant-style finish).