Deliciously tender and sweet glazed carrots roasted in butter, maple syrup and white wine vinegar and ground cinnamon over a blanket of whipped ricotta, feta cheese and lemon then topped with fresh thyme and a handful of crushed pistachios . Even if you're not a fan of carrots you will love this recipe. Make sure to make a big batch.
Deliciously tender and sweet glazed carrots roasted in butter, maple syrup and white wine vinegar and ground cinnamon over a blanket of whipped ricotta, feta cheese and lemon then topped with fresh thyme and a handful of crushed pistachios . Even if you're not a fan of carrots you will love this recipe. Make sure to make a big batch.
Yields8 Servings Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
1 kg carrots 3 tbsp butter 1 tbsp olive oil 2 tbsp white wine vinegar 3 tbsp maple syrup ⅔ tsp cinnamon pinch of salt pinch of pepper 2 tsp fresh thymeFor the whipped ricotta 1 cup ricotta 180 g feta cheese 2 tbsp olive oil 1 garlic clove, crushed 1 tbsp lemon juice salt & pepper
11. Preheat the oven to 200C. Peel the carrots, trim off most of their stalks and place them in a large baking dish.
2. In a saucepan over medium heat melt the butter. Once sizzling remove from the heat and stir in the maple syrup, white wine vinegar, cinnamon, salt and pepper. Pour the glaze over the carrots and bake for 50-55 minutes in the oven, or until very tender.
3. Meanwhile in a food processor place the ricotta, feta cheese, crushed garlic, olive oil and salt & pepper, blend until smooth.
4. Once the carrots are ready spread the ricotta mixture on a dish and gently place the carrots on top. Sprinkle over the chopped thyme, crushed pistachios and drizzle over any remaining glaze.
1. Preheat the oven to 200C. Peel the carrots, trim off most of their stalks and place them in a large baking dish.
2. In a saucepan over medium heat melt the butter. Once sizzling remove from the heat and stir in the maple syrup, white wine vinegar, cinnamon, salt and pepper. Pour the glaze over the carrots and bake for 50-55 minutes in the oven, or until very tender.
3. Meanwhile in a food processor place the ricotta, feta cheese, crushed garlic, olive oil and salt & pepper, blend until smooth.
4. Once the carrots are ready spread the ricotta mixture on a dish and gently place the carrots on top. Sprinkle over the chopped thyme, crushed pistachios and drizzle over any remaining glaze.
Ingredients
Directions
1. Preheat the oven to 200C. Peel the carrots, trim off most of their stalks and place them in a large baking dish.
2. In a saucepan over medium heat melt the butter. Once sizzling remove from the heat and stir in the maple syrup, white wine vinegar, cinnamon, salt and pepper. Pour the glaze over the carrots and bake for 50-55 minutes in the oven, or until very tender.
3. Meanwhile in a food processor place the ricotta, feta cheese, crushed garlic, olive oil and salt & pepper, blend until smooth.
4. Once the carrots are ready spread the ricotta mixture on a dish and gently place the carrots on top. Sprinkle over the chopped thyme, crushed pistachios and drizzle over any remaining glaze.