Whip up this easy ricotta toast with flavorful roasted carrots and enjoy it any time of the day.Roasted carrots are capable of doing it all. They are naturally sweet and with a touch of honey, they caramelize to perfection in the oven. Tossing these orange beauties with salt, pepper, and fresh thyme gives them a savory quality too. I could eat these carrots right out of the oven or even chilled from the fridge. They are simply delicious!
They are an obvious side dish, but try topping them on crispy toast slathered with creamy ricotta. It’s a colorful, flatware-free, just-grab-a-napkin-and-dig-in kind of dinner.
Mild ricotta is the easiest cheese to dress up with both sweet and savory touches, making this dish the perfect balance of flavors and textures. If this toast is getting all the attention at your dinner table, then I recommend a fresh bakery bread, like a sour dough or a country loaf, cut thick.
If you are entertaining, though, then consider using a simple baguette and turning this into a crowd-pleasing appetizer.
Either way, this is a no-frills kind of dish that presents itself beautifully on the table. It’s elegant yet rustic.Best of all, it is bursting with a symphony of flavors and everyone always devours it.
What’s going on your ricotta toast?
Love caramelized carrots as much as I do? My Roasted Rainbow Carrots with Ginger and Cilantro is an easy and colorful side dish.
Whip up this easy ricotta toast with flavorful roasted carrots and enjoy it any time of the day.
- thick cut bakery bread toasted
- 12-15 carrots, depending on size scrubbed or peeled with ends trimmed
- 2 tbsp olive oil
- 1/4 cup honey
- 1 heaping tsp fresh thyme chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup ricotta
- 1/2 tsp lemon juice
- 1 1/2 tsp grated parmesan
- pinch of salt and pepper to taste
- honey for drizzling
- fresh thyme chopped
Preheat over to 400 degrees. Line a baking sheet with parchment paper.
Add all ingredients for the carrots to a large bowl and toss to evenly coat the carrots.
Transfer the carrots and all the juices to the baking sheet, making sure they do not overlap.
Roast for 30-40 minutes, depending on the size of your carrots, until fork tender and the skin is beginning to caramelize.
Meanwhile, add all the ingredients for the ricotta spread to a food processor (or small bowl if using a hand mixer) and mix until smooth and creamy.
Remove the carrots from the oven and let cool while you prepare your toast.
Spread a generous amount of ricotta onto your toast.
Top with a few carrots.
Drizzle the toast with honey and garnish with more fresh chopped thyme.
The ricotta spread will cover 4-6 large slices of bread.
I recommend a fresh bakery bread, like a sour dough or a country loaf, cut thick.
If serving as an appetizer, a simple baguette works well. Cut the carrots in half to fit on the bread.