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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://tastyera.com/roasted-rainbow-carrots-with-whipped-ricotta-and-herbs/