Rosemary-Baked Ricotta With Roasted Vegetables Recipe

Name: Rosemary-Baked Ricotta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp fresh rosemary, chopped, plus extra to garnish; 2 1/4 lb fresh ricotta, drained in a fine-mesh strainer for 2 hours; 2 None eggs, separated; 1 pinch dried chili flakes; 1 bunch baby carrots, peeled, trimmed; 6 None baby beets, trimmed, washed, halved; 1 bunch purple baby carrots, peeled, trimmed; 12 None baby zucchini; 6 None baby bell peppers, deseeded, stems removed, halved; 3 bulbs baby fennel, cut into wedges; 1 None red onion, cut into wedges; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 tsp Dijon mustard

Servings: persons

1 tsp fresh rosemary, chopped, plus extra to garnish
2 1/4 lb fresh ricotta, drained in a fine-mesh strainer for 2 hours
2 None eggs, separated
1 pinch dried chili flakes
1 bunch baby carrots, peeled, trimmed
6 None baby beets, trimmed, washed, halved
1 bunch purple baby carrots, peeled, trimmed
12 None baby zucchini
6 None baby bell peppers, deseeded, stems removed, halved
3 bulbs baby fennel, cut into wedges
1 None red onion, cut into wedges
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard

1
Preheat oven to 325u00b0F. Grease and line base and sides of a 7 inch square loaf pan. Sprinkle rosemary over base.
2
Combine drained ricotta, egg yolks and chili flakes. Whisk egg whites to stiff peaks then fold into ricotta mixture. Transfer to prepared pan, smooth top and bake for 35-40 mins, until firm to touch and lightly golden. Let cool in pan.
3
Increase oven to 400u00b0F. Line 2 baking trays with parchment paper.
4
Blanch orange carrots in boiling water for 3-4 mins. Set aside. Add beets and cook for 2 mins. Add purple carrots and cook for 3 mins. Drain. Arrange vegetables on prepared trays. Drizzle with 1 tbsp oil and toss to coat. Season. Roast for 25-30 mins, until vegetables are tender.
5
Meanwhile, heat balsamic vinegar in a small saucepan. Simmer for 2-3 mins, until vinegar reduces by 1/2 and becomes syrupy. Transfer to a small bowl. Whisk in remaining oil and mustard.
6
Invert baked ricotta onto a serving platter. Arrange vegetables around and scatter extra rosemary over top. Drizzle with balsamic dressing. Serve.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tsp fresh rosemary, chopped, plus extra to garnish, 2 1/4 lb fresh ricotta, drained in a fine-mesh strainer for 2 hours, 2 None eggs, separated, 1 pinch dried chili flakes, and more.

Yes, Rosemary-Baked Ricotta With Roasted Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Baked Ricotta With Roasted Vegetables

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