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Carrots: Baked Pesto With Ricotta Cream

Ingredients

• BAKED CARROTS:
• 1lb carrots, baby or with tops
• 3 tbsp pesto
• 2 tbsp honey
• Salt/pepper
• RICOTTA CREAM:
• 8oz ricotta
• 1 pieces garlic, pressed
• 2 teasp. honey
• Salt/pepper
• EXTRAS:
• 4oz olives, chopped
• 4oz feta, crumbled
• parlsey
• 4oz pistachio, chopped

Directions

BAKED CARROTS:
Turn on the oven at 300F.
Cut off most of the top of the carrots. Wash them thoroughly, but without peeling them.
Place the carrots in an ovenproof dish. Spread the pesto, honey, salt and pepper over the carrots and give it a good stir. Bake the carrots for 30 min. Feel free to turn them along.

RICOTTA CREAM:
Blend the ricotta, garlic, honey, salt and pepper together to a creamy consistency.
Spread the cream on a plate and place the baked carrots on top. Pour the pesto left in the dish over the carrots. Sprinkle with olives, feta, parsley and pistachios.