Roasted carrots with ricotta, harissa oil, carrot top pesto and pumpkin seeds
- Side
- Easy
- 4
- 1 hour 10 minutes
PT1H10M
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.
Ingredients
- 500g of carrots , with tops
- salt
- 5 tbsp of olive oil, plus extra for drizzling
- 2 garlic cloves , peeled
- 40g of Parmesan , grated
- 1 orange , zested and juiced
- 70g of pine nuts
- 1 tbsp of harissa
- 2 tbsp of pumpkin seeds
- 250g of ricotta
Method
Preheat the oven to 200°C/gas mark 6
Trim the carrot tops from the carrots and set aside
- 500g of carrots , with tops
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
- 2 garlic cloves , peeled
- 40g of Parmesan , grated
- 4 tbsp of olive oil
- 70g of pine nuts
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!
- 2 tbsp of pumpkin seeds
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
- 250g of ricotta
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Roasted carrots with ricotta, harissa oil, carrot top pesto and pumpkin seeds
