Maple Roasted Carrots With Carrot Top Pesto Ricotta

Sweet, earthy maple-glazed carrots paired with creamy, herby ricotta — a fresh, farm-to-table dish that’s rustic, vibrant, and so satisfying.

Maple Roasted Carrots With Carrot Top Pesto Ricotta

Course: Side Dish
Cuisine: American, Italian
Keyword: carrot, pesto, sidedish
Author: Hong Thaimee

Ingredients

For the Carrots:

  • 1 pound small – medium size carrots cleaned, peeled (leave a little green top if you like)
  • 1 tbsp maple syrup or to taste
  • 1 sprig  fresh thyme leaves cleaned, picked
  • A pinch of sea salt and freshly cracked black pepper or to taste

For the Carrot Top Pesto Ricotta:

  • 1 cup  carrot tops (tender greens only) cleaned and roughly chopped
  • 1/4 cup toasted nuts walnuts, almonds, cashews or pistachios work beautifully
  • 3-5 cloves garlic or to taste
  • 1/2 cup Basil or to your liking
  • 2 tablespoons parmesan cheese grated, or to taste
  • 1/2 cup extra virgin olive oil as needed or to taste
  • 1/2 cup ricotta cheese
  • salt and pepper to taste

Instructions

1. Roast the Carrots:

  • Preheat oven to 400°F (200°C).
  • Toss carrots with maple syrup, olive oil, thyme, salt, and pepper.
  • Spread evenly on a baking sheet.
  • Roast for 20–25 minutes, tossing halfway, until tender and caramelized at the edges.

2. Make the Carrot Top Pesto Ricotta:

  • In a food processor, pulse the carrot tops, toasted nuts, garlic, basil, and parmesan until roughly chopped.
  • With the motor running, slowly drizzle in olive oil until the mixture becomes a loose, spoonable pesto.
  • In another mixing bowl, fold the pesto into the ricotta cheese.
  • Season with salt and pepper

3. Plate and Serve:

  • Spread a generous swoop of carrot top pesto ricotta onto a serving platter or individual plates.
  • Arrange the warm maple-roasted carrots over the top.
  • Drizzle with a little extra olive oil if desired.
  • Garnish with extra herbs or a sprinkle of flaky sea salt for a beautiful finish.

Video

Notes

Why You’ll Love It

  • A beautiful way to use the whole carrot — root to leaf
  • Sweet, earthy carrots paired with cool, creamy, herbaceous ricotta
  • Naturally gluten-free, farm-fresh, and feel-good food
  • Elegant enough for entertaining, easy enough for a cozy meal at home

A Little Note

This dish reminds me that sometimes, the simplest combinations are the most powerful: sweet, savory, creamy, herbal, all in one beautiful, joyful bite.
A true celebration of market-fresh ingredients and slow, intentional cooking.
 

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