Roasted Maine carrots and parsnips get a spring makeover with a honey-miso glaze, fresh herbs, and a dollop of whipped ricotta.
Ingredients
Vegetables & Glaze
- 1 lb Maine carrots, scrubbed and halved lengthwise
- 1 lb parsnips, scrubbed and halved lengthwise
- 2 tbsp white miso paste
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- Kosher salt and black pepper to taste
Whipped Ricotta
- 1 cup whole milk ricotta
- 1 lemon, zested and juiced
- Salt and pepper to taste
To Finish
- 3 tbsp fresh dill, roughly chopped
- 2 tbsp fresh mint leaves
- 3 tbsp toasted pepitas
Method
Make the miso glaze: Whisk together miso, honey, olive oil, apple cider vinegar, and ginger until smooth. Season with a pinch of salt.
Roast the vegetables: Preheat oven to 425°F. Toss carrots and parsnips with half the miso glaze and spread in a single layer on a sheet pan. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
Glaze and finish: In the last 5 minutes of roasting, brush the remaining glaze over the vegetables and return to the oven until sticky and deeply golden.
Whip the ricotta: Beat ricotta with lemon zest, lemon juice, salt, and pepper until smooth and fluffy — about 1–2 minutes by hand or 30 seconds with a hand mixer.
Plate and serve: Spread the whipped ricotta across the base of a serving platter. Pile the glazed carrots and parsnips on top. Scatter dill, mint, and pepitas over everything and finish with a drizzle of olive oil and extra lemon zest.
Maine storage carrots are still excellent in spring and pair beautifully with parsnips, which sweeten considerably after a cold winter. The whipped ricotta can be made a day ahead and kept refrigerated — bring to room temperature before serving.
