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Snack

Rainbow Carrots w/ Roasted Garlic Ricotta Drizzle

(GF, RSF, T)

Serves 2-3

This is a great snack, a great side to your main meal and the sauce is something you can use in a multitude of ways (aka – it’s delicious). We suggest you keen the skin on the carrots, the roughage is an excellent source of fiber and prebiotics that your gut will love.

Ingredients

  • 1 bag of rainbow carrots (slim variety), washed
  • I bulb of garlic, roasted*
  • 2 cups of ricotta cheese (use a nut alternative for a vegan option)
  • 1 cup water
  • 1 tbsp olive oil
  • 1 lemon, zest only
  • ½ tsp black pepper
  • Sprinkle of black sesame seeds

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer

Method

  1. Preheat oven to 200C // 400F and line a baking tray with parchment paper. Spread the carrots evenly across the baking tray and drizzle with olive oil and salt to taste. Bake for approx. 18 mins, turning once
  2. Squeeze the roasted garlic into a saucepan and combine with ricotta, olive oil, lemon zest and black pepper
  3. Place the saucepan on a low heat and stir thoroughly. Slowly add the water and bring to a simmer
  4. Remove from heat, lay roasted carrots out on a serving tray and drizzle generously with the ricotta sauce
  5. Sprinkle with salt, pepper and black sesame seeds
  6. The ricotta sauce can be stored in an airtight glass jar in the fridge for up to a week. Use it on literally everything – you’re welcome!

    Serves 2-3

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can be compromised. Let’s simplify it here so you can
choose your what, when, how and how much anytime you feel
like it.

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