ROASTED RAINBOW CARROTS WITH RICOTTA

I love these carrots. Easy, healthy and delicious.

Because I roasted them slowly, I kept them nice and juicy.

Finished this dish with some ricotta, cranberries and a crumble of pistachios. I used this as a side salad.

Ingredients:

- 12 rainbow carrots

- Cranberries

- Pistachios

- Dried thyme

- 250gr of ricotta

- 1 lemon

- Olive oil

- Butter

- Salt

- Pepper

- Garlic powder

Recipe:

1. I am not going to peel the carrots so make sure you wash them thoroughly.

2. Preheat your oven at 165°C.

3. Place a pan on high fire with some butter.

4. Once the butter gets a gold-brown color, you add the carrots. Bake these until they get a brownish color.

5. After baking the carrots you put them in an oven dish.

6. Pour a little bit of olive oil over the carrots and season with pepper, salt, garlic powder and a pinch of dried thyme.

7. Put the dish in the oven for about 35 minutes.

8. After 10 to 15 minutes you turn the carrots to the other side. Pierce them with a fork to see if they are ready.

9. In the meanwhile, you crumble the pistachios in a mixer (not for too long).

10. Put the ricotta in a bowl and add 2 tablespoons of olive oil, grated peel of 1 lemon, juice of ½ lemon, salt and pepper. It should be a light and even mixture.

11. Serve the carrots on a plate with on top the ricotta mixture. Add some pistachio crumble and cranberries.