Roasted carrots with ricotta, harissa oil, carrot top pesto and pumpkin seeds

These roasted carrots with ricotta and an orangey carrot top pesto are a delicious vegetarian side dish. The ricotta and pesto bring some much needed sharpness and acidity to the sweet roast carrots, while the toasted pumpkin seeds provide a nutty crunch. If you don’t have carrot tops you could use a mixture of soft herbs and greens, like dill or parsley and baby spinach.

First published in 2022
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Preheat the oven to 200°C/gas mark 6


Trim the carrot tops from the carrots and set aside


Bring a pan of salted water to the boil. Add the carrots and cook for 5 minutes, then drain and return to the pan. Cover with a lid and allow to steam dry for several minutes


Put the carrots in a roasting pan and drizzle them with a dash of olive oil, and season with salt

  • 1 dash of olive oil

Transfer the carrots to the oven and roast for 30-40 minutes, or until tender and lightly browned


While the carrots roast, make the carrot top pesto. Combine the carrot tops, garlic, parmesan, 4 tbsp olive oil, orange juice and zest, pine nuts, and a pinch of salt in a small blender and mix until combined. Taste, and adjust the seasoning if necessary


Combine the harissa and 1 tbsp olive oil together and mix well

  • 1 tbsp of harissa
  • 1 tbsp of olive oil

Heat up a pan over a medium heat, and lightly toast the pumpkin seeds until they puff up. Take care not to burn them!


To serve, spread the ricotta on a large serving plate. Top it with the carrots, then drizzle over the pesto and harissa oil, and sprinkle over the pumpkin seeds

First published in 2022
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