Miso glazed rainbow carrots with zesty whipped ricotta

Method

Preheat oven to 200 Celsius.

Wash the carrots and remove any stringy bits, trimming the stems if needed. As these carrots are quite thin, it is best not to peel them, as the final result will look and taste the same.

Toss cleaned up carrots in 1tbsp olive oil, pinch of salt & pepper. Roast in the oven at 200 Celsius for 20/25 minutes. In this time, make your miso glaze by mixing the miso paste, maple syrup, 1/2 lemon juice, 0.5tbsp olive oil & 1 tbsp Dijon mustard in a bowl. Whisk this together until smooth and glossy, salt to taste. You can add more or less maple syrup as desired too!

Then start with your whipped ricotta, adding the yoghurt, ricotta, the leftover 1/2 lemon juice, 0.5tbsp olive oil and lemon zest to a bowl.
Use a hand whisk and whip together until smooth and fully combined. You can add a splash of maple syrup here too. The longer you whip this for the fluffier it will get!

Remove your carrots from the oven and brush with the miso glaze generously coating them.
Return to the oven for another 5 minutes. If the stems are starting to burn, cover those in tin foil, leaving the rest of the carrot exposed, it will stop them burning any further.

Roughly chop your mint & pistachios ready to garnish.
Take the carrots out of the oven. Spread the ricotta mix onto the serving plate, starting in the middle and gently pushing out towards the edges.

Layer your roasted carrots on top, drizzle over any leftover glaze.
Top with chopped mint, pistachios and some pomegranate seeds.

Then you’re ready to serve, enjoy!