Parmesan Crusted Rainbow Carrots on Cheesy Baked Ricotta
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Ingredients
  • 1 bundle of rainbow carrots, (preferably the long slender ones, if they have tops, snip them off,
  • (although if you can't find them you can use the plain orange ones but pick the thinner ones.)
  • 1½ cups of whole milk ricotta, liquid drained
  • 1 egg
  • 1 generous cup or so of grated Parmigiano Reggiano, half for the ricotta mixture and the other half for sprinkling on the carrots. ( you can sub grated pecorino)
  • 1 small smashed garlic clove
  • zest of a lemon
  • chopped basil and parsley
  • salt and pepper
  • infused garlic oil for roasting the carrots, but can sub regular olive oil
  • olive oil for drizzling
Instructions
  1. Toss the carrots with the olive oil, salt and pepper, then place them single layer on a rimmed baking sheet or parchment.
  2. Place the carrots into a 400 degree oven turning them until the bottom starts to look golden, you don't want mushy carrots, aim for a little bite to them.
  3. Halfway through the roasting process pull the pan out and generously sprinkle the grated cheese and some of the chopped herbs all over the carrots, return to the oven to let them finish cooking and a little crust forms on the carrots.
  4. When carrots are finished remove and set aside.
  5. Turn oven down to 375.
  6. In a small bowl add the ricotta, egg, salt and pepper, smashed garlic clove, lemon zest and some of the chopped herbs, mix well til all combined.
  7. Oil the bottom of a casserole dish.
  8. Spread your ricotta mixture on the bottom.
  9. Place casserole dish into oven and bake for around 20 minutes, ovens vary so check to see if ricotta is set, if it looks too pale, place it under the broiler for just a couple of minutes so it looks lightly golden, but don't leave the scene!
  10. Then arrange the cooked carrots on top of the cooked cooked ricotta, garnish with more grated cheese and fresh herbs and a drizzle of olive oil all over.
  11. Both can be done early in the day then warmed up later before eating.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/09/parmesan-crusted-rainbow-carrots-on-cheesy-baked-ricotta.html