ROASTED RAINBOW CARROTS WITH RICOTTA YOGURT SAUCE
Oven-roasted rainbow carrots paired with a creamy ricotta yogurt sauce. A colorful, elegant side dish ready in about 40 minutes.
Equipment
- Vegetable Peeler
- Baking Sheet
- Medium Bowl
- Fish Spatula
Ingredients
Roasted Carrots:
- 1½ pounds Rainbow Carrots
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 Tablespoon Extra Virgin Olive Oil
Ricotta Yogurt Sauce:
- ½ cup Greek Yogurt
- ½ cup Whole Milk Ricotta Cheese
- 1 Tablespoon Extra Virgin Olive Oil
- 3 teaspoons Lemon Juice
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 Tablespoon Fresh Parsley - finely chopped
Instructions
- Preheat the oven to 400°F.
- Peel and trim the rainbow carrots. (If carrots are very thick, slice lengthwise for even roasting.)
- On a baking sheet, arrange carrots in a single layer. Drizzle with EVOO, salt, and pepper.
- Toss gently until evenly coated.
- Bake uncovered for 20 minutes.
- Meanwhile, make the sauce: In a medium bowl, whisk together all ingredients for the Ricotta Yogurt Sauce until smooth and creamy. Set aside.
- After 20 minutes, remove carrots and gently turn them with a fish spatula. Cover loosely with foil and bake an additional 10–15 minutes, until tender and lightly caramelized.
- Remove from the oven and allow to rest for 5 minutes.
- Serve warm with the ricotta yogurt sauce alongside or spooned underneath.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- The ricotta yogurt sauce can be prepared one day ahead.
- Extra lemon ricotta yogurt sauce doubles as a spread, dip, or topping for chicken, salmon, sandwiches, wraps, couscous or quinoa, & roasted potatoes. Or whisk in a little water for a salad dressing.
- Michelle’s Kitchen Recommendations:
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