This dish was an attempt at recreating something fantastic I had at Anella’s restaurant in Greenpoint when I had the opportunity to test their new chef’s menu for The Brooklyn Paper. There is just something so incredibly decadent about the combination of sweet, slightly charred roasted carrots paired with light, airy ricotta. It’s unfathomably simple too — definitely a new staple in my kitchen.


Roasted Carrots with Fresh Whipped Ricotta

For the carrots:
1/2 pound carrots, julienned, or baby carrots (which I used here)
1 tbsp olive oil
2 tbsps maple syrup (honey works great, too)
1 tbsp lemon juice
A pinch of salt

For the ricotta:
8 oz fresh ricotta, or a good creamy store-bought version like Salvatore Bklyn
1 tbsp sugar
A splash of milk

1) Preheat the oven to 475 F. Place about 1/2 inch of water in the bottom of a small pot and bring the water to a boil. Then add the carrots, plop on the lid and steam ‘em under they’re almost tender, about 5-7 minutes.

2) Meanwhile, whisk together the maple, olive oil, lemon juice and salt.

3) Drain the carrots thoroughly and rinse in cool water.Toss in the maple mixture to coat.

4) Spread the carrots evenly on a baking sheet and pour any left over maple mix over the top. Roast for 15-20 minutes, until they’re starting to get just a bit black in a few places and super soft, stirring once in the middle of roast time.

5) While your carrots are roasting, whip that ricotta! In medium bowl whip the ricotta with the sugar in a stand mixer or with a hand mixer. After about 30 seconds, begin adding the milk, a tablespoon at a time, until you have the consistency you want. I added about three tablespoons for a ricotta that was light, but still firm enough to hold it’s shape.

6) When the carrots are done, scoop the ricotta onto a plate and use your spatula to make a little indentation in the center. Place the carrots in the little ricotta bowl you’ve created and eat while still warm.

This is great for a quick lunch with a simple arugula salad. I’m also convinced the ricotta would be awesome whipped with the Ginger-Thyme Syrup from my Olive Oil cake, and served over grilled peaches. Mmm.