Ingredients

The following ingredients have 4 Servings
  • 2 bunches rainbow carrots
  • 1 tablespoon olive oil
  • Coarse sea salt and freshly ground pepper
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon fresh thyme (, minced)
  • 1 lemon

Instruction

  • Preheat the oven to 350°F. Wash baby carrots and trim greens down to 1-2 inches. Arrange on a baking sheet in a single layer.
  • Drizzle with the olive oil and toss to coat. Season generously with the salt and pepper.
  • Roast for 25 minutes or until carrots are fork tender. Cook time will vary by the size of your carrots. Pierce with a fork or cake tester, if soft, they are ready.
  • Meanwhile, combine ricotta cheese with 1 tablespoon of fresh lemon juice and thyme. Refrigerate until ready to serve.
  • Place hot, cooked carrots onto a serving platter, dollop ricotta mixture over top, then zest whole lemon. Drizzle with additional olive oil, freshly cracked pepper and flaky sea salt, if desired.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings!