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
- Baking Sheet
- Medium Bowl
- Spatula
Ingredients
Roasted Carrots
- 1.5 pounds Rainbow Carrots
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 Tablespoon EVOO
Ricotta Yogurt Sauce
- ½ cup Greek Yogurt
- ½ cup Ricotta Cheese
- 1 Tablespoon EVOO
- 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.
- 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, 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 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
Additional Serving & Garnish Options:
- Spread sauce on a platter first, then layer carrots on top for a restaurant-style presentation.
- Add lemon zest for brightness.
- Sprinkle toasted pistachios or pine nuts for texture.
- A drizzle of basil-infused EVOO
- If carrots are very thick, slice lengthwise for even roasting.
- Want deeper caramelization? Roast uncovered the full time and skip foil.
- Use as a spread on sandwiches or wraps.
- Dollop onto grilled chicken or salmon.
- Stir into warm grains (farro, quinoa, couscous).
- Use as a dip for roasted potatoes.
- Thin with a splash of water or milk for a salad dressing.