Get creative and try out this BBQ Spiced Carrots, Farro & Citrus Ricotta recipe, which incorporates April’s superfood, carrots.
Ingredients
Yields: 4
2 cups cooked Farro
For the Carrots:
- 1-pound rainbow, roll cut carrots (wash well and keep peels on carrots)
- 1 tbsp. extra virgin olive oil
- 1/8 cup mesquite BBQ seasoning
- 1 tsp. kosher salt
For the Ricotta:
- 2 cups whole milk ricotta cheese
- 1 tsp. fresh lemon zest
- 1 tsp. sriracha sauce
- 1 tsp. chopped fresh thyme
Making the bowls:
- 1 tbsp. extra virgin olive oil
- 1/4 cup chopped fresh cilantro
- 1 tbsp. honey
- 1 tbsp. fresh lemon juice
Garnish: 2 lemons each, cut in half
Directions
Cook Farro as directed on package.
For the Carrots: Preheat the oven to 350F.
Toss the carrots in oil, spices and salt and place the carrots on a baking sheet and roast for 15-20 minutes or until tender. Stir the carrots halfway through the cooking time.
For the Ricotta: In a small mixing bowl, combine the ricotta cheese, lemon zest and hot sauce and thyme. Mix well and set aside.
Assembling the bowls: In a large mixing bowl, combine the BBQ carrots, farro, olive oil, cilantro, honey and lemon juice.
Spread 1/4 cup of the ricotta blend on the bottom of each bowl or plate. Top the ricotta blend with 1 cup of the BBQ carrot faro blend. Garnish with 1/2 of a lemon.
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