Roasted Cumin Carrots with Whipped Ricotta, Chopped Pistachios, and Pomegranate Molasses

Roasted Cumin Carrots with Whipped Ricotta, Chopped Pistachios, and Pomegranate Molasses

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2 - 3

Ingredients:

• 1 lb carrots, cleaned and cut in half lengthwise
• 2-3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground coriander
• Kosher salt
• Black pepper
• ¾ cup whole milk ricotta
• 3 tbsp chopped pistachios
• 1-2 tbsp pomegranate molasses (sub date syrup or honey)
• ¼ cup pomegranate seeds
• A few leaves from the carrot tops (optional, for garnish)
• Drizzle of good quality olive oil

Directions:

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper.
2. Place the carrots on the baking tray and drizzle with 2-3 tbsp olive oil to coat. Season with a large pinch of salt, a few cracks of black pepper, and the ground cumin and coriander. Toss to coat each carrot evenly.
3. Spread the carrots in a single layer on the baking tray and bake for 25 minutes, flipping halfway through, until tender and starting to char in some spots. It may take less or more time depending on the thickness of the carrots. Set aside to cool slightly.
4. Add the ricotta to a small blender with a pinch of salt. Blend until completely smooth.
5. Spread the whipped ricotta on the serving plate and pile the carrots on top. Garnish with the chopped pistachios, pomegranate seeds, and carrot top leaves. Drizzle with the pomegranate molasses and a good drizzle of olive olive.