Simple Roasted Carrots with Ricotta and Pistachios
Caramelised carrots in a sticky sauce made with maple syrup. This delicious side dish is served with smooth ricotta cheese and crunchy pistachios.
Ingredients
- 8 large carrots cut into 4cm pieces
- 110 g unsalted butter cubed
- 150 g maple syrup
- 60 ml apple cider
- 3 tbsp apple cider vinegar
- 1 tsp fresh thyme
- ¼ tsp salt
- black pepper freshly ground
- 125 g ricotta cheese for serving
- pistachios roughly chopped, for serving
Instructions
- Preheat oven to 230°C. In an oven safe deep pan toss cut carrots with maple syrup, apple cider, apple cider vinegar, salt and freshly ground black pepper. Add cubed butter and fresh thyme.
- Roast for 30-40 minutes or until tender and slightly caramelised.
- When serving, spoon ricotta over the carrots and sprinkle with chopped pistachios and fresh thyme.