Spice Roasted Carrots with Ricotta
- 1 pound carrots, washed and scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon anise seeds
- 1/4 teaspoon coriander
- 1/2 cup whole milk ricotta
- 2 cups arugula
Preheat the oven to 425ºF.
Place cleaned carrots on a quarter baking sheet and drizzle with olive oil. Top with spices and toss to coat. Bake until softened, 20-25 minutes.
Spread ricotta on a serving plate and top with arugula. Place the roasted carrots over top and drizzle with any oil and spices remaining in the pan.