Description
A vibrant and elegant side dish featuring sweet roasted carrots, creamy whipped cottage cheese, crunchy toasted walnuts, and a tangy-sweet cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 cup full-fat cottage cheese
- 2 tbsp honey, divided
- 1/4 cup dried cranberries
- 2 tbsp water
- 1/4 cup walnuts, roughly chopped
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- While carrots roast, combine dried cranberries, 1 tbsp honey, and water in a small saucepan. Simmer over low heat for 5-7 minutes until cranberries are plump and liquid thickens slightly. Set aside to cool.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
- In a food processor or blender, blend cottage cheese with remaining 1 tbsp honey until smooth and creamy, about 1-2 minutes.
- To serve, spread whipped cottage cheese on a plate, top with roasted carrots, drizzle with cranberry-honey mixture, and sprinkle with toasted walnuts and fresh thyme if using.
Notes
You can customize the seasonings to taste.