CARROTS WITH PESTO AND RICOTTA
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
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