Description
A vibrant and elegant side dish featuring sweet roasted carrots atop creamy whipped cottage cheese, finished with crunchy walnuts and a tangy-sweet cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb medium carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup full-fat cottage cheese
- 1 tbsp lemon juice
- 1/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 2 tbsp honey
- 1 tbsp water
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While carrots roast, blend cottage cheese and lemon juice in a food processor until smooth and creamy. Set aside.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- In a small saucepan, combine cranberries, honey, and water. Simmer over low heat for 5 minutes until cranberries soften and mixture thickens slightly.
- Spread whipped cottage cheese on a serving platter. Arrange roasted carrots on top. Drizzle with cranberry-honey mixture and sprinkle with toasted walnuts and fresh thyme.
Notes
You can customize the seasonings to taste.