Carrots with Pesto and Ricotta

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 tbsp. olive oil
  • 1 1/2 lbs. carrots, halved lengthwise
  • 1/2 tsp kosher salt
  • Black pepper
  • Pesto
  • Ricotta

Directions

  1. Heat olive oil in an overproof skillet. Add carrots, season with salt and pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.

Email to a friend | Print this recipe | Back