Roasted Honey Heirloom Carrots with Ricotta & Pistachio
Servings: 5
Calories: 217kcal
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: 217kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 495mg | Fiber: 4g | Sugar: 17g | Vitamin A: 20584IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 1mg