Grilled Carrots and Whipped Ricotta Recipe
These Grilled Carrots and Whipped Ricotta are looking at holiday sides in a whole new light. Like the outside light, while you’re cooking these up on your Charbroil grill because there ain’t a single inch of cooking space left on the stovetop, in the oven, or in the microwave. While it’s elbow-to-elbow in the kitchen, you’re out there taking in the peace and quiet, really focusing on the sound of not hearing Uncle Bob argue about whether or not a lima bean is a real bean.
PREP TIME
20 mins
COOK TIME
40 mins
SERVINGS
4-6
Ingredients
Grilled Carrots
- 14 medium carrots, peeled & halved lengthwise
- 2 Tbsp olive oil
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- 1/4 cup firmly packed light brown sugar
- 3 Tbsp balsamic vinegar
- 2 Tbsp soy sauce
- 1 tsp chili oil
- Whipped Ricotta
- Za’atar, for garnish
- Feta cheese, crumbled for garnish
Whipped Ricotta
- 16 oz whole milk ricotta
- 1/2 lemon, zested
- 1/2 Tbsp hot honey
- Salt, to taste
- Pepper, to taste
COOKING INSTRUCTIONS:
Grilled Carrots and Whipped Ricotta
Grilled Carrots
- Preheat grill to 450º-500ºF heat.
- Lay out carrots evenly on a parchment-lined baking tray.
- Drizzle oil evenly over carrots, then season with garlic powder, salt, and pepper. Toss carrots on tray to evenly coat with oil and seasoning.
- In another small bowl, mix together brown sugar, vinegar, soy sauce, and chili oil until well-combined. Set aside.
- Grill carrots cut side-down for about 10-15 mins, or until carrots begin to wrinkle, grill marks have formed on cut side, and carrots have slightly softened. Flip then brush carrots with a light coating of balsamic mixture. Cook carrots for a total of 35-40 mins, while flipping and brushing side facing up with balsamic mixture every 7-10 mins. Carrots are done when they are well-caramelized, pleasantly charred, and significantly softened while still retaining a slight chew. You should use all of the balsamic mixture before you remove carrots.
- To serve: Spread Whipped Ricotta evenly over bottom of serving dish. Arrange carrots on top of Whipped Ricotta. Garnish carrots with za’atar (we used about 1 tsp) and crumbled feta (we used about 2 Tbsp). Enjoy!
Whipped Ricotta
- While carrots are cooking: In a medium bowl, add ricotta, lemon zest, honey, salt, and pepper. Using an immersion blender, blend ricotta until smooth & creamy. If need be, a food processor should serve as a suitable alternative to an immersion blender. Set aside.
PAIRINGS:
Grilled Carrots and Whipped Ricotta
Chardonnay (Oaked)
Witbier
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