This Roasted Carrots with Lemon-Infused Ricotta recipe from the Dairy Farmers of Ontario blends the earthiness of spice-roasted carrots with the creaminess of ricotta, brightened by a zesty twist of lemon. This dish promises vibrant flavours and a nourishing experience, all wrapped in a preparation time of mere 10 minutes and a 30-minute oven transformation. Perfect for a wholesome addition to any meal, it’s a testament to how simple ingredients, like fresh Ontario carrots and rich ricotta, can come together to create a dish that’s both delectable and straightforward.
Roasted Carrots with Lemon-Infused Ricotta
Prep Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Ingredients:
6 medium carrots, with tops
2 tbsp Ontario butter
½ tsp each cumin, paprika
½ tsp salt and pepper, divided
1 cup Ontario ricotta
¼ cup Ontario grated parmesan
1 lemon, zested and juiced
2 tbsp pistachios, chopped
Directions:
1. Preheat the oven to 400°F.
2. Peel carrots and cut them in 2 lengthwise. Melt the butter in a small bowl, add cumin, paprika and ½ the salt and pepper. Place carrots on a cooking sheet with parchment paper and coat with the melted butter. Roast for 30 minutes or until tender.
3. In a food processor, whip ricotta until light and fluffy, about 2 minutes on high. Add parmesan, lemon zest and juice and the rest of the salt and pepper. Whip for another 30 seconds.
4. Spread a large plate with the ricotta, place cooked carrots on top, sprinkle with pistachios.
