Description
This dish features sweet, caramelized carrots paired with creamy ricotta, creating a delightful balance of flavors. It’s a quick and elegant side that will impress at any dinner table.
Ingredients
Scale
- For the Carrots:
- 1 pound (450g) medium-sized carrots, peeled and cut into 1/4-inch thick slices
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- For the Ricotta Cream:
- 1 cup (240g) fresh ricotta cheese
- 1/4 cup (60ml) heavy cream
- 1 tablespoon honey
- Zest of 1 lemon
- Pinch of sea salt
- For Garnish:
- Fresh thyme sprigs
- Lemon zest (optional)
Instructions
- Prepare the carrots: Start by peeling and slicing the carrots into 1/4-inch thick pieces. This uniformity ensures even cooking and caramelization. Aim to have about 4 cups of sliced carrots.
- Heat the pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Wait until the butter is melted and begins to bubble slightly, indicating it's hot enough.
- Add the carrots: Carefully add the sliced carrots to the skillet. Stir them well to coat with the oil and butter, allowing them to cook for about 5 minutes, until they start to soften but are not yet caramelized.
- Season the carrots: Sprinkle the carrots with 2 tablespoons of brown sugar, 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of fresh thyme leaves. Stir well to combine all ingredients evenly.
- Caramelize the carrots: Continue cooking for an additional 10-12 minutes, stirring occasionally. You’ll know they are ready when they have turned a rich golden brown and are tender when pierced with a fork. Avoid overcrowding the pan, which can cause steaming instead of caramelizing.
- Make the ricotta cream: While the carrots are caramelizing, in a medium bowl, combine 1 cup of fresh ricotta cheese, 1/4 cup of heavy cream, 1 tablespoon of honey, the zest of 1 lemon, and a pinch of sea salt. Whisk until smooth and creamy, adjusting the thickness with more cream if needed.
- Plate the dish: Once the carrots are perfectly caramelized, remove them from the heat. Transfer them to a serving platter, then drizzle the ricotta cream generously over the top.
- Add garnishes: Finish by garnishing with fresh thyme sprigs and additional lemon zest, if desired. Serve warm and enjoy the delightful blend of flavors and textures!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: Ensure your skillet is hot enough before adding the carrots to prevent steaming. For an extra creamy texture in your ricotta cream, consider running the ricotta through a fine sieve before mixing.