balsamic carrots atop whipped ricotta

INGREDIENTS: * TEA TREE PRODUCTS

  • 1 pounds carrots - whole, washed + peeled

  • 1 Tablespoons butter infused OLIVE OIL

  • 1 teaspoon KOSHER SALT

  • ¼ teaspoon BLACK PEPPER , or more to taste

  • 1 ½ Tablespoons FIG FLAVORED BALSAMIC VINEGAR REDUCTION* (see notes)

  • Drizzle of HONEY*

  • 1 teaspoon ITALIAN SEASONING*

notes:

To turn the balsamic vinegar into a reduction, boil out the vinegar on low for abougt 8-10 min until thickened, and coats the back of a spoon.

DIRECTIONS:

  • BALSAMIC CARROTS

    1. Preheat oven to 425 degrees F.

    2. Wash and peel carrots.

    3. Remove stem from carrots and slice so carrots are all about the same size.

    4. Arrange carrots on baking sheet and toss with olive oil, balsamic vinegar** (SEE NOTE), a drizzle of honey, salt and pepper, and italian seasoning.

    5. Roast for about 20 minutes, then remove from oven.

    6. Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top 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. 1 (16oz) Pkg of ricotta cheese

    2. 2-3 garlic cloves (Mine were confit)

    3. 1 Tsp ITALIAN SEASONING

    4. Pinch of SALT & PEPPER

    5. 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!