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Ingredients
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Vegetables
Whipped Ricotta
Salmoriglio
Method
Roasting Vegetables
- 1
Prepare the Carrots
Preheat your oven to 200°C (400°F). Peel and cut the carrots into even-sized sticks or rounds.
- 2
Roast the Carrots
Place the carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 3
Add Peas
In the last 5 minutes of roasting, add the peas to the baking sheet with the carrots and roast until heated through.
Whipped Ricotta
- 4
Prepare the Ricotta
In a bowl, combine the ricotta cheese, olive oil, salt, and black pepper. Use a fork or a hand mixer to whip until smooth and creamy.
Salmoriglio
- 5
Make the Salmoriglio
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste.
Assembly
- 6
Serve
Plate the roasted carrots and peas, dollop with whipped ricotta, and drizzle with salmoriglio. Enjoy!