Simple Roasted Carrots with Cumin, Honey & Ricotta
This simple recipe combines carrots with the unique flavors of cumin, honey and ricotta for a slightly sweet, amazing tasting side dish!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Veggies & Sides
Cuisine: Continental
Keyword: fall veggies, unique side dishes
Servings: 2 servings
Calories: 207kcal
- 1 bunch baby carrots with the tops on
- 3 tablespoons honey divided
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅓ cup whole milk ricotta
- 1 tablespoon chopped Italian parsley
Preheat oven to 375°F. Line a jelly roll pan with parchment paper.
Prepare the carrots. Scrub the carrots to remove any dirt or stringy bits. If you like, carefully peel the carrots. Cut off any stringy ends at the bottom of the carrots.
Roast the carrots. Mix the oil, 1 tablespoon honey, cumin and salt. Arrange the carrots on the jelly roll pan and brush with the cumin mixture. Roast for 25 minutes or until carrots are tender.
Remove from oven. Add ricotta to a serving dish and top with carrots. Drizzle with remaining honey and sprinkle with parsley. Serve immediately.
Serving: 1g | Calories: 207kcal | Carbohydrates: 28g | Protein: 6g