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Carrots with Pesto and Ricotta

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Carrots with Pesto and Ricotta

Name: Carrots with Pesto and Ricotta
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 4 servings

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Directions

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.