Carrots with Pesto and Ricotta

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  • Level: Easy
  • Total: 31 min
  • Active: 6 min
  • Yield: 4 servings


  1. Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.