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.
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.