I’m making food who just please me to start 2021 in style with this gorgeous Cal-Organic Organic 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 doused 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!
When I saw this huge bundle at International Food Bazaar, I just couldn’t resist, they get me every time!
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.
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. A “generous amount”, don’t be scare…
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.
The ricotta becomes a heavenly pairing when eaten together with the cheesy carrots, and I must say it makes a dynamite presentation!
I placed it on a bed of baked ricotta, it’s crazy good!
- 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
- Toss the carrots with the olive oil, salt and pepper, then place them single layer on a rimmed baking sheet or parchment.
- 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.
- 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.
- When carrots are finished remove and set aside.
- Turn oven down to 375.
- 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.
- Oil the bottom of a casserole dish.
- Spread your ricotta mixture on the bottom.
- 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!
- 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.
- Both can be done early in the day then warmed up later before eating.