I don’t know why carrots are so underrated I think we take them for granted, they’re the base for soups and stews, juices and even baked goods like cakes and muffins. You can boil them or eat them raw plus they have plenty of health benefits.
Taking center stage in this recipe are those beautiful rainbow colored carrots, the colors are so vibrant with their trio of purple, white and orange and I love the look of the longer, thinner bunches.
I like to roast them with olive oil and generous amounts of thyme, the flavors all meld together as they caramelize in the oven.
To finish them off a splash of rich balsamic glaze takes them to another level.
You could stop right there and honestly you would be totally satisfied, but we’re going one step further and placing them on top of a gratin filled with savory, garlicky, cheesy baked ricotta
Oh my, the humble carrot never looked and tasted so good!
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- 1 bunch of rainbow carrots, around eight, go for the thinner longer bunches
- thyme, fresh or dried
- 1½ cups ricotta (drained of liquid)
- 1 egg
- ½ cup of grated romano cheese (or parmesan)
- 1 garlic clove, minced, smashed or grated
- salt and pepper to taste
- olive oil
- balsamic glaze (store bought)
- Pre-heat oven to 400 degrees
- In a rimmed baking sheet add carrots, toss and drizzle with olive oil, salt, pepper and a generous amount of thyme, fresh or dried.
- Roast til tender with still a little bite, not mushy.
- Remove and drizzle with balsamic glaze while still warm, set aside.
- Lower oven temp to 375 degrees.
- Olive oil a low profile baking dish something that will showcase the length of the carrots, I used a gratin dish.
- In a small bowl add the ricotta, garlic, egg, grated cheese, salt and pepper, mixing well by hand incorporating everything.
- Spread ricotta mixture onto your oiled gratin dish then bake for around 20 minutes until you see a light golden brown all around.
- Place cooked carrots on top adding a little more olive oil and balsamic glaze before serving.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This looks so fabulous, Marie! I love raosted veggies of all kinds-brings out their sweetness–and the baked ricotta is a wonderfully different finishing touch!
Oh how beautiful and delicious Marie. And that bed of ricotta is a perfect foil for those colorful carrots!
What would you suggest serving with it? It looks amazing!
Thank of it as a side dish to a protein of your choice Jane
I could easily make my whole meal out of that gratin dish. How beautiful and delicious in appearance. I bet that dish was spotless by the end of the meal. I’ll have to check out our Farmer’s Market for colorful carrots. Great recipe inspiration, Marie. Have a wonderful day!!
Yes farmers markets should have them, specialty stores as well Marisa
I,too have fallen in love with these colorful little beauties. They have become our current vegetable of choice. Roasting just seems to bring out more of their unique flavor. I will be trying the ricotta version soon. Thanks, Marie.
Aren’t they the best? My favorite are the purple ones Jo Lynn