Parmesan Crusted Rainbow Carrots on Cheesy Baked Ricotta

roasted rainbow carrots

Gorgeous rainbow carrots! I have to admit they’re much more exciting than plain carrots and I’m drawn to them whenever I see their vibrant colors and pretty shapes.

I love roasting them because roasting creates caramelization and we all know that caramelization equals intense flavor, especially so when dowsed with grated parmesan and infused garlic oil.

The baked ricotta is a flavorful base that showcases the vibrant colors of the rainbow carrots and takes this lovely side dish to another level!

rainbow carrots

When I saw this huge bundle at the farmers market I just couldn’t resist, they get me every time!

roasted carrots

Tossing the carrots into a garlic infused olive oil is a nice savory contrast that goes well with the sweetness of the carrots as they roast.

roasted carrots

Halfway through the roasting process you sprinkle in a generous amount of grated Parmigiano Reggiano which will create a yummy crust all over as it bakes on.

ricotta spread

The ricotta gets prepped before it’s baked with grated Parmigiano, garlic, herbs and lemon zest. Both elements of this dish, the carrots and the ricotta are roasted separately then brought together as one.

roasted carrots

The ricotta becomes a heavenly pairing when eaten together with the cheesy carrots, and I must say it makes a dynamite presentation!

glazed carrots

I posted this version a couple of years ago, rainbow carrots roasted with balsamic and thyme, and again I placed it on a bed of baked ricotta, it’s crazy good as well!

carrot salad

And this pretty rainbow carrot ribbon salad, posted a few years ago, it’s crunchy, delicious and filled with so much flavor. I told you I can’t resist them!

Follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 2 reviews
Parmesan Crusted Rainbow Carrots on Cheesy Baked Ricotta
 
Author:
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.

 

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Rainbow Carrots with Balsamic and Thyme on Baked Ricotta

rainbow carrots on baked ricotta 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.

balsamic and thyme carrots

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.

balsamic and thyme carrots on ricotta 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

rainbow carrots on baked ricotta

Oh my, the humble carrot never looked and tasted so good!

Follow me on Instagram you can see what I’m cooking up during the week.

5.0 from 2 reviews
Rainbow Carrots with Balsamic and Thyme on Baked Ricotta
 
Author:
Ingredients
  • 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)
Instructions
  1. Pre-heat oven to 400 degrees
  2. In a rimmed baking sheet add carrots, toss and drizzle with olive oil, salt, pepper and a generous amount of thyme, fresh or dried.
  3. Roast til tender with still a little bite, not mushy.
  4. Remove and drizzle with balsamic glaze while still warm, set aside.
  5. Lower oven temp to 375 degrees.
  6. Olive oil a low profile baking dish something that will showcase the length of the carrots, I used a gratin dish.
  7. In a small bowl add the ricotta, garlic, egg, grated cheese, salt and pepper, mixing well by hand incorporating everything.
  8. Spread ricotta mixture onto your oiled gratin dish then bake for around 20 minutes until you see a light golden brown all around.
  9. Place cooked carrots on top adding a little more olive oil and balsamic glaze before serving.

 

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