CARROTS WITH PESTO AND RICOTTA
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
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Alisa Shrestha
[email protected]Yum!
Amanullah Amanullah
[email protected]This recipe is a great way to use up leftover carrots. I also added some chopped walnuts for extra crunch.
Wali Haikal
[email protected]I'm not sure what I did wrong, but my carrots turned out mushy. Maybe I cooked them for too long.
Modester Dibo
[email protected]The carrots were a little bland, but the pesto and ricotta helped to add some flavor.
Ariyn Hossen
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about the unique and flavorful combination of carrots, pesto, and ricotta.
Mahmoud M Hussein
[email protected]I thought the pesto and ricotta were a bit too overpowering for the carrots.
Usam 113
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy roasted carrots.
Malane Monyela
[email protected]I've never been a big fan of carrots, but this recipe changed my mind. The pesto and ricotta really elevated the carrots and made them a delicious and flavorful side dish.
WEET “Smith” SCRUMP
[email protected]The carrots were a little too crunchy for my taste, but the pesto and ricotta were delicious.
NOOR OFFICIAL
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique combination of flavors.
Babul Aseer
[email protected]This carrot dish was surprisingly delicious! The pesto and ricotta added so much flavor, and the carrots were cooked perfectly. I will definitely be making this again.