Roasted Carrots with Browned Butter Pistachio Sauce on Whipped Ricotta
A beautiful side dish for your holiday table.
I am always on the hunt for delicious vegetable side dishes that I can have in my back pocket for holiday meals. I have a rule for special meals….actually for most meals - I want there to be colour on the plate. We eat with our eyes first, and if everything is beige, it’s just not doing it for me. So naturally, carrots are a first choice to inject some bright orange onto the plate.
This recipe for Roasted Carrots with Browned Butter Pistachio Sauce over Whipped Ricotta is SO good and has become my favourite! it requires so few ingredients, can be made in advance, and the combination of the sweet carrots, the creamy ricotta and the sweet heat from the chili powder is chef’s kiss!
The carrots are roasted at high heat to bring out their natural sweetness. The hint of heat from the chili powder is a nice surprise, balanced by the creamy and cold ricotta.
Add this to your holiday menu. This is one you’ll want to make again and again!
Roasted Carrots with Browned Butter Pistachio Sauce and Whipped Ricotta
Ingredients:
1 lb of small carrots - if large, 1/2 them lengthwise
1 tbsp olive oil
1 tbsp chili powder
1 cup ricotta cheese
3 tbsp butter
1/4 cup pistachios, chopped
1 orange, zested and juiced
S&P
Directions:
Preheat oven to 400F. Line a sheet pan with parchment paper.
Trim your carrot tops and peel (optional) if you like. I like the look of the little green tops so I leave them on. Toss carrots in 1 tbsp olive oil, 1 tbsp chili powder and a good pinch of salt. Arrange the carrots in a single layer and bake for 20 minutes until slightly softened but still firm.
While your carrots bake, whip your ricotta. Add ricotta to a blender or food processor. If it's too thick add a splash of milk or cream to allow for the blender to do its magic. Blend until smooth.
Add 3 tbsp butter to a small frying pan. Warm over medium heat and cook until the butter begins to brown (about 5 minutes). Remember - Browned butter is delicious. Burnt butter is NOT. Just as it begins to smell nutty and you begin to see brown bits, add chopped pistachios and cook for 30 seconds. Remove from heat immediately.
To Assemble; Use a spatula or a wide spoon to smear the ricotta on a serving platter. Add top with carrots and drizzle with browned butter pistachios. Sprinkle with the zest of 1 orange and a good spritz of juice from the orange. Serve warm.
Add this to your holiday meal menu. This will sure to be a hit!
This recipe can be made ahead: Roast the carrots for only 15 mins and reheat in the oven before serving. Whip your ricotta and store in the fridge.
What are your go-to holiday side dishes? Please share them in the comments below.
As always, I would love to hear what you thought of this recipe. Leave me a comment or review if you tried it and don’t forget to tag me @christies.lovestory. I love seeing your own kitchen creations!