How to Create the Perfect Roasted Carrots with Ricotta

Perfect Roasting Technique

Achieving the ideal caramelization while maintaining the carrots' tenderness.

Ricotta Preparation

Balancing the cheese's creaminess with bright lemon notes for the perfect base.

Layering Components

Creating a visually appealing arrangement with contrasting textures and colors.

Final Garnishing

Adding the finishing touches of herbs, honey, and salt to elevate the complete dish.

Baking Tips

For the best presentation, look for carrots with their green tops still attached and trim the tops to about 1 inch.

Multicolored carrots create a stunning visual presentation, but regular orange carrots work perfectly well for flavor.

Make sure your ricotta is at room temperature for the smoothest spreading consistency.

For a creamier ricotta base, you can whip the ricotta with a small amount of heavy cream before adding the lemon.

To enhance the flavor of nuts, toast them in a dry pan for 3-5 minutes until fragrant before chopping.

This dish can be made with other root vegetables like parsnips or beets for variation.

For a more substantial dish, add cooked farro or quinoa between the ricotta and carrots.

The carrots can be roasted ahead of time and reheated briefly before serving, but the dish is best assembled just before eating.

Roasted Carrots with Ricotta

Name: Roasted Carrots with Ricotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired, Modern
Ingredients: 1 pound (450g) carrots, preferably multicolored heirloom varieties; 2 tablespoons olive oil, plus extra for drizzling; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon ground cumin (optional); 8 ounces (225g) fresh ricotta cheese; 1 tablespoon fresh lemon juice; 1 tablespoon lemon zest; 2 tablespoons honey, plus extra for drizzling; 2 tablespoons fresh herbs (such as dill, chives, or thyme), chopped; 2 tablespoons toasted pistachios or walnuts, roughly chopped (optional); Flaky sea salt, for serving

These elegant roasted carrots are caramelized to perfection and served atop a bed of creamy ricotta cheese. The natural sweetness of the carrots is enhanced by roasting and complemented by fragrant fresh herbs and a drizzle of honey. This dish works beautifully as a sophisticated side or starter that brings together simple ingredients in a restaurant-worthy presentation.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound (450g) carrots, preferably multicolored heirloom varieties

2 tablespoons olive oil, plus extra for drizzling

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin (optional)

8 ounces (225g) fresh ricotta cheese

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

2 tablespoons honey, plus extra for drizzling

2 tablespoons fresh herbs (such as dill, chives, or thyme), chopped

2 tablespoons toasted pistachios or walnuts, roughly chopped (optional)

Flaky sea salt, for serving

Instructions

Preheat the oven to 425°F (220°C).

Wash and peel the carrots. If using small carrots, leave them whole. For larger carrots, cut them lengthwise into quarters.

Place the carrots on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with kosher salt, black pepper, and cumin (if using).

Toss the carrots until they are evenly coated with oil and seasonings.

Arrange the carrots in a single layer on the baking sheet, making sure they're not crowded.

Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.

While the carrots are roasting, prepare the ricotta. In a small bowl, mix the ricotta with lemon juice, half of the lemon zest, and a pinch of salt.

To serve, spread the ricotta mixture on a serving platter or individual plates.

Arrange the warm roasted carrots on top of the ricotta.

Drizzle with honey and a little extra olive oil.

Sprinkle with chopped fresh herbs, remaining lemon zest, toasted nuts (if using), and flaky sea salt.

Serve immediately while the carrots are still warm.

Roasted Carrots with Ricotta

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Roasted Carrots with Ricotta

Roasted Carrots with Ricotta

Ingredients

Instructions