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Caramelized Carrots with Brown Butter & Ricotta

These Caramelized Carrots with Brown Butter & Ricotta is a perfect holiday or dinner party side dish that hits on several of flavors to create an irresistible dish. Deep caramelization of the carrots, a base of creamy lemon ricotta, garnished with bright dill, and an acid punch from the pickled raisins come together to create a seriously crabable dish worth making for any special occasion.

Course Side
Servings 4 servings

Ingredients

  • 1 1/2 pounds carrots, trimmed, peeled and cut into 1 inch diagonal pieces
  • 1 1/2 Tbsp olive oil
  • 2 1/2 Tbsp unsalted butter, divided
  • 1/2 tsp salt (+ more to taste)
  • 1/2 tsp fresh ground black pepper (+ more to taste)
  • 1 tsp ground cumin
  • 2 Tbsp brown sugar
  • 2 Tbsp champagne or apple cider vinegar
  • 1/4 cup golden raisins
  • 8 oz ricotta
  • zest from 1 lemon
  • fresh dill leaves, for garnish

Instructions

  1. Preheat oven to 325 degrees.

  2. Warm olive oil and 1/2 Tbsp butter in a large oven proof skillet over medium-high heat. Add the carrots and cook for about 10 minutes, stirring every few minutes, or until they begin to develop color all over. Add salt, pepper, and cumin and sauté for another 30 seconds.

  3. Transfer to the oven and let roast for 45 minutes, tossing halfway through.

  4. Meanwhile, add the remaining butter to a small skillet and warm over medium heat. Heat for 5-7 minutes, stirring often, until the butter has turned golden, there are bits of speckled brown butter heavily covering the bottom of the pan, and it smells nutty. Remove from heat and immediately whisk in the brown sugar. Set aside to cool for a few minutes.

  5. Once it's cool enough to touch (if it's too hot, the butter may splatter), whisk in the vinegar and raisins and set aside so they can quick pickle while the carrots cook.

  6. When ready to serve, whisk together the ricotta, lemon zest, and a dash of salt and pepper. Spread into an even layer on a serving tray. Top with the carrots and the pickled raisins and their brown butter juices. Darnish with dill and serve right away.