Pesto Parmesan Smashed Carrots
To Market-To Market
4
10 minutes
30 minutes
Tender carrots smashed and roasted with savory pesto seasoning, served over creamy lemon ricotta.
Ingredients
- 1 lb medium or thick carrots
- 2 tbsp olive oil
- 1½ tsp Pesto and Pastabilities seasoning
- ⅓ cup grated Parmesan cheese
- ¼ tsp salt, or to taste
- ½ cup whole-milk ricotta cheese
- 1 tbsp lemon juice
- 1 tsp olive oil
- Pinch of salt
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Peel the carrots and cut them into approximately 2-inch pieces. Halve any particularly thick pieces lengthwise.
Bring a pot of water to a boil. Add the carrots and cook for 10–12 minutes, until fork-tender.
Drain thoroughly and transfer the carrots to the prepared baking sheet.
Using the bottom of a glass or measuring cup, gently press each carrot piece until slightly flattened.
In a small bowl, combine the olive oil, Pesto and Pastabilities seasoning, and salt.
Brush the seasoned oil over the carrots. Sprinkle evenly with Parmesan.
Roast for 15–20 minutes, until the edges are golden and the Parmesan is crispy.
While the carrots roast, combine the ricotta, lemon juice, olive oil, and a pinch of salt in a small food processor or blender. Blend until smooth and creamy. Alternatively, whisk vigorously by hand.
Spread the ricotta on a serving plate and arrange the crispy carrots on top. Serve immediately.