'Nduja Roasted Carrots with Whipped Ricotta
Carrots don’t usually get this kind of attention, but they should.
When they roast, the carrots turn sweet and slightly caramelized. Add a little ’nduja, and suddenly there’s heat, richness, and depth layered into something absolutely delicious. The whipped ricotta adds a creamy element that just makes it even more incredible.
This is the kind of dish that works just as well on a weeknight as it does on a table with people around it.
Ingredients
For the Carrots
1 pound carrots, peeled and cut into halves or quarters
2 tablespoons olive oil
2 ounces Porcellino ’nduja salami
1/2 teaspoon kosher salt
freshly cracked black pepper
For the Whipped Ricotta
1 cup whole milk ricotta
2 tablespoons olive oil
1 teaspoon lemon zest
pinch of salt
For Serving
fresh herbs (parsley or dill)
drizzle of honey (optional)
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Instructions
Preheat the oven to 425°F.
Toss the carrots with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
Roast for 20 minutes, then remove from the oven and add the ’nduja, tossing gently as it melts into the carrots.
Return to the oven and roast for another 5 to 7 minutes until the carrots are tender and lightly caramelized.
While the carrots cook, combine the ricotta, olive oil, lemon zest, and salt in a bowl. Whisk or blend until smooth and light.
Spread the whipped ricotta onto a serving plate. Spoon the warm carrots over the top.
Finish with fresh herbs and a light drizzle of honey if using.
Chef Notes
The carrots should be roasted first, before adding the ’nduja to the dish. This helps them keep their flavor and prevents the ’nduja from overcooking.
A little honey at the end brings out the natural sweetness, without completely overpowering the whole side.
Substitutions & Tips
Using yogurt here, instead of ricotta, can be a diet-based alternative, or to make it just a little tangier. You could also use parsnips or sweet potatoes in the place of the carrots for a similar texture and sweetness.
Serving & Storage
Serve warm, or at room temperature. Ideally, this is probably a side dish or some kind of spread (especially when mixed or blended together).
You probably don't want to have these in the fridge longer than 2 days, and reheating should be gentle - or just served cold - for the best flavors.
Published
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