Description
A vibrant, layered vegetable bake featuring thinly sliced carrots and sweet potatoes roasted until tender, topped with creamy ricotta, crunchy walnuts, and a sweet maple drizzle.
Ingredients
Scale
For the Crust:
- 2 large carrots, peeled and thinly sliced into ribbons
- 2 medium sweet potatoes, peeled and thinly sliced into ribbons
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons pure maple syrup
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- In a large bowl, toss the carrot and sweet potato ribbons with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange the ribbons in overlapping layers in the prepared baking dish. Roast for 25-30 minutes, or until tender and lightly browned.
- Remove from the oven and dollop spoonfuls of ricotta over the top. Sprinkle with toasted walnuts.
- Drizzle with maple syrup and garnish with fresh thyme if using. Serve warm.
Notes
You can customize the seasonings to taste.