Carrots with pesto and ricotta
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a delicious Italian-style side dish with regular carrots, store-bought pesto, and ricotta. Simply roast the carrots until crispy and serve with the sauce and ricotta. The combination of sweet vegetables, vibrant basil, and creamy cheese is sure to impress.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of carrots
- 220 g ricotta
- Pesto sauce
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Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in an oven-safe skillet. Add 1½ lbs (700 g) carrots (halved lengthwise if large), sprinkle with 1/2 teaspoon coarse salt and freshly ground black pepper, and cook, stirring, until the carrots are golden brown, about 5 minutes.
- Transfer to a preheated oven at 450°F (245°C) and bake until golden brown, 20-25 minutes. Top with pesto and ricotta.
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