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
 
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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.

 

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Roasted Carrots and Shallots, w/ Olives and Gremolata!!

This recipe really takes the humble carrot and makes it the star of the show! It’s a perfect autumn side dish, and great for any holiday table. I actually saw this while flipping through some magazines in Border’s one day. What caught my attention, was the use of a parsley, garlic, and lemon zest gremolata, which you use as a garnish. The gremolata gives the carrots and shallots a depth of flavor that makes the whole dish pop!!

Cut your carrots length wise and place on a baking sheet along with your shallots that have been peeled and cut in half. Drizzle it all with olive oil, salt, pepper, and fresh thyme. Bake at 425F for around 30 min’s, they will start to caramelize but still have a little bite to them.

For the GREMOLATA

I used my micro plane to zest my lemon and also my garlic. I just used one clove and it was enough. Chop up some parsley and put it all together with a drizzle of olive oil and pepper.

When the carrots and shallots are finished roasting and all is still warm, toss in the gremolata and some good green olives. That’s it!!

Buon Appetito, and have a great weekend!

I want to take this time to brag a little about my son Tony. You know, us mothers need to do that every now and then. This Sunday morning he is running in the Chicago Marathon, 26.2 miles, he has trained all year for this! This will be his first. The transformation of him has been phenomenal, he is now a lean, mean, running machine!!! This weekend we’re all going to cheer him on in this enormous test of endurance, I’ll be sure to take some photo’s to share with you all. Wish him a great run!

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