Maple Roasted Carrots with Whipped Ricotta & Pomegranate

Maple Roasted Carrots with Whipped Ricotta & Pomegranate

Maple roasted carrots with whipped ricotta and pomegranate is a delicious and vibrant dish that brings together the earthy sweetness of carrots, the creaminess of ricotta, and the tart crunch of pomegranate seeds. This recipe is simple yet impressive, making it a perfect side dish for gatherings or weeknight dinners.

Why Make This Recipe

This recipe is a delightful way to enjoy carrots. Roasting them enhances their natural sweetness, and the addition of maple syrup takes it to another level. The whipped ricotta adds a creamy texture that balances the flavors, while pomegranate seeds provide a burst of freshness and color. Plus, it’s a healthy dish that’s easy to prepare, making it a great option for anyone looking to add more vegetables to their meals.

How to Make Maple Roasted Carrots with Whipped Ricotta & Pomegranate

Ingredients:

• 1 lb (450 g) carrots, peeled and cut into sticks
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) maple syrup
• Salt and pepper, to taste
• 1/2 cup (120 g) ricotta cheese
• 1 tbsp (15 ml) milk or cream
• 1/4 cup (30 g) pomegranate seeds
• Fresh thyme or parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the peeled and cut carrots with olive oil, maple syrup, salt, and pepper until they are evenly coated.
3. Spread the carrots on a baking sheet in a single layer.
4. Roast them in the oven for 20-25 minutes, or until they are tender and caramelized.
5. While the carrots are roasting, whip the ricotta cheese with milk or cream in a bowl until it is smooth and creamy.
6. Once the carrots are done, arrange them on a serving platter.
7. Dollop the whipped ricotta on top of the roasted carrots.
8. Sprinkle the pomegranate seeds over the dish and garnish with fresh thyme or parsley.
9. Serve warm and enjoy!

How to Serve Maple Roasted Carrots with Whipped Ricotta & Pomegranate

This dish can be served as a side for roasted meats, as part of a vegetarian meal, or even as an appetizer. It pairs well with grains like quinoa or couscous, making it versatile for different occasions.

How to Store Maple Roasted Carrots with Whipped Ricotta & Pomegranate

If you have leftovers, store the roasted carrots and whipped ricotta separately in airtight containers in the refrigerator. The carrots can last for about 3-4 days, while the whipped ricotta is best eaten within 2 days. Reheat the carrots in the oven or microwave before serving.

Tips to Make Maple Roasted Carrots with Whipped Ricotta & Pomegranate

• For extra flavor, add a pinch of cinnamon or nutmeg to the carrots before roasting.
• If you don’t have pomegranate seeds, you can use dried cranberries or nuts for a different twist.
• Make sure not to overcrowd the baking sheet, as this can prevent the carrots from caramelizing properly.

Variation

You can enhance this dish by adding different herbs like rosemary or basil. You can also switch up the cheese by using goat cheese instead of ricotta for a tangier flavor.

FAQs

1. Can I make this dish ahead of time?
Yes, you can roast the carrots ahead of time and reheat them. However, it is best to whip the ricotta just before serving for the best texture.

2. What can I substitute for maple syrup?
Honey or agave syrup are good alternatives if you’re looking for a different sweetener.

3. Is this dish suitable for vegans?
To make it vegan, substitute the ricotta with a vegan cream cheese alternative and replace the honey or maple syrup with agave nectar.