Balsamic Carrots atop Whipped Ricotta
INGREDIENTS:
1 pounds carrots - whole, washed + peeled
1 Tablespoons BUTTER INFUSED OLIVE OIL
1 teaspoon SALT
¼ teaspoon COARSE BLACK PEPPER, or more to taste
1 ½ Tablespoons FIG BALSAMIC VINEGAR REDUCTION (see notes)
Drizzle of HONEY
1 teaspoon ITALIAN SEASONING
16 oz pkg of ricotta cheese
2-3 cloves garlic
notes:
To turn the balsamic vinegar into a reduction, wait until the balsamic begins to bubble (not boil) and then take off of heat. The balsamic will start to thicken as it cools. Please in the fridge to cool faster or if not using right away.
DIRECTIONS:
BALSAMIC CARROTS
Preheat oven to 425 degrees F.
Wash and peel carrots.
Remove stem from carrots and slice so carrots are all about the same size.
Arrange carrots on baking sheet and toss with BUTTER INFUSED OLIVE OIL, FIG BALSAMIC VINEGAR (see note), a drizzle of HONEY, SALT, COARSE BLACK PEPPER and ITALIAN SEASONING.
Roast for about 20 minutes, then remove from oven.
Turn carrots making sure to coat in remaining drippings, drizzle a little more HONEY and toss to coat. Return to the oven for 20-30 more minutes, or until tender and caramelized. Top with remaining balsamic while hot.
WHIPPED RICOTTA
1 (16oz) Pkg of ricotta cheese
2-3 garlic cloves
1 tsp ITALIAN SEASONING
Pinch of SALT & COARSE BLACK PEPPER
Place all ingredients in the food processor and process on high for about 30 seconds, or until light and fluffy. Spread on a platter and lay your balsamic carrots on top! Drizzle with more balsamic if desired. Enjoy!