Roasted Rainbow Carrots with Whipped Ricotta and Herbs

Brightly colored roasted carrots topped with whipped ricotta and fresh herbs—a visually stunning, flavorful side dish that’s elegant yet effortless.

Why You’ll Love This Recipe

• Vibrant presentation: Multi-colored carrots and creamy ricotta create a beautiful plate.
• Flavorful balance: Sweet roasted carrots complemented by tangy, herby cheese.
• Easy yet impressive: Perfect for weeknight dinners or special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rainbow carrots (yellow, purple, orange), peeled and trimmed
• Olive oil
• Salt & pepper
• Ricotta cheese
• Lemon juice and zest
• Fresh herbs (chives, parsley, dill), chopped
• Optional garnish: lemon zest, olive oil drizzle, crushed nuts

directions

1. Roast carrots
   • Preheat oven to 400 °F (200 °C).
   • Toss carrots with olive oil, salt, and pepper on a baking sheet; spread in one layer.
   • Roast for 20–25 minutes, turning halfway, until tender and caramelized.
2. Whip ricotta
   • While carrots roast, place ricotta in a bowl. Whisk or blend with lemon juice, lemon zest, a drizzle of olive oil, salt, and pepper until smooth and light.
3. Assemble dish
   • Spread whipped ricotta in a shallow serving dish or platter.
   • Arrange roasted carrots over the cheese in a single layer or fan pattern.
   • Sprinkle with chopped fresh herbs, lemon zest, and optional olive oil or nuts.
4. Serve
   • Serve warm or at room temperature as a stunning side dish or light entrée.

Servings and timing

Serves 4 as a side.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: ~35 minutes

Variations

• Cheese swap: Use whipped goat cheese or crème fraîche instead of ricotta.
• Glazed carrots: Drizzle with honey or maple syrup before roasting.
• Spice touch: Sprinkle cumin, smoked paprika, or za’atar over carrots before roasting.
• Nut crunch: Garnish with crushed pistachios or almonds for texture.

storage/reheating

• Refrigerator: Store roasted carrots and whipped ricotta separately for up to 3 days.
• Reheating carrots: Warm in a 350 °F oven for 5–7 minutes before serving.
• Ricotta: Stir before using if it thickens slightly after chilling.

FAQs

Can I use regular carrots?

Yes—if rainbow varieties aren’t available, use orange carrots or a mix of carrots and parsnips.

How do I make ricotta extra smooth?

Blend ricotta with a whisk or food processor until creamy before adding flavors.

What if ricotta is watery?

Strain ricotta in a cheesecloth-lined sieve for 30 minutes before whipping.

Can I prepare ahead?

Roast carrots a day ahead; reheat and whip ricotta just before serving.

Are these carrots vegan?

Make them vegan by using dairy-free ricotta alternatives.

What herbs work best?

Chives, parsley, dill, or thyme all complement the dish—choose your preference.

How do I keep carrots crisp?

Roast on a hot sheet without overcrowding; reheat lightly to avoid limpness.

Can I serve this cold?

Yes—serve carrots chilled on whipped ricotta as a refreshing salad option.

What nuts pair well?

Pistachios, almonds, or toasted pine nuts offer nice texture and flavor.

Is this gluten-free?

Yes—naturally gluten-free.

Conclusion

These Roasted Rainbow Carrots with Whipped Ricotta and Herbs offer an elegant mix of color, flavor, and texture—sweet, creamy, tangy, and herby in one stunning dish. Ideal for special dinners, holiday spreads, or simple yet impressive weeknight sides.

Roasted Rainbow Carrots with Whipped Ricotta and Herbs

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Roasted Rainbow Carrots with Whipped Ricotta and Herbs is a vibrant, elegant side dish featuring caramelized rainbow carrots atop creamy whipped ricotta, finished with a drizzle of olive oil and a sprinkle of fresh herbs. It’s perfect for entertaining or elevating everyday meals.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasted
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 lb rainbow carrots, peeled and trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin (optional)
• For the Whipped Ricotta:
• 1 cup whole-milk ricotta cheese
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• To Finish:
• 1 tablespoon chopped fresh herbs (e.g., parsley, dill, or chives)
• Extra olive oil for drizzling

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss carrots with olive oil, salt, pepper, and cumin if using. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes, turning once, until tender and lightly caramelized.
4. While carrots roast, make the whipped ricotta: In a food processor or using a hand mixer, blend ricotta, lemon juice, olive oil, salt, and pepper until smooth and creamy.
5. To serve, spread whipped ricotta on a platter or individual plates. Arrange roasted carrots on top.
6. Sprinkle with fresh herbs and drizzle with olive oil before serving.

Notes

• Use heirloom or rainbow carrots for a colorful presentation, but regular carrots work too.
• For extra flavor, add a drizzle of honey or pomegranate molasses on top.
• Can be served warm or at room temperature.
• Make whipped ricotta ahead of time and store refrigerated for up to 2 days.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 180
• Sugar: 6g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 20mg