Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Fresh thyme sprigs: 2
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Ricotta cheese: 1/2 cup
- Honey: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the carrots with olive oil, minced garlic, thyme sprigs, salt, and pepper on a baking sheet.
- Step 2: Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 3: Remove the baking sheet from the oven and let the carrots cool slightly. Remove thyme sprigs.
- Step 4: Dollop spoonfuls of ricotta cheese over the roasted carrots.
- Step 5: Drizzle honey over the carrots and ricotta. Serve immediately.
Notes
- Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
- Reheat the carrots gently in a skillet over medium heat to preserve their texture and flavor.
- A sprinkle of toasted walnuts or pecans adds a delightful crunch and nutty flavor to this dish.
- For extra depth of flavor, try browning the garlic slightly in the olive oil before tossing with the carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American