Roasted Honey Heirloom Carrots with Ricotta & Pistachio
Published Oct 22, 2023
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Try this Roasted Honey Heirloom Carrots with Ricotta & Pistachio recipe today!
Roasted Honey Heirloom Carrots with Ricotta & Pistachio
Ingredients
- 10 large heirloom carrots, , peeled & halved lengthwise
- 2 tablespoons extra-virgin olive oil, , divided
- 3 tablespoons wildflower honey, , divided
- Fine sea salt
- Freshly ground black pepper to taste
- ½ cup whole milk ricotta cheese
- ¼ cup pistachios, , shelled
- 1-2 tablespoons fresh thyme
Instructions
- Preheat oven to 450°F and line a baking sheet with aluminum foil. Arrange carrots on the baking sheet, cut side down.
- Drizzle carrots with 1 tablespoon olive oil and 2 tablespoons honey. Season with salt & pepper to taste.
- Roast the carrots for 30 minutes or until fork tender.
- Once the carrots are roasted, arrange on a serving platter. Top with dollops of ricotta cheese, pistachios, and fresh thyme leaves. Drizzle with remaining olive oil, honey, and a pinch of additional sea salt, if desired.
Nutrition
Calories: 217kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 106mgPotassium: 495mgFiber: 4gSugar: 17gVitamin A: 20584IUVitamin C: 10mgCalcium: 105mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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