Carrots with Pesto and Ricotta

Ingredients:

1 tablespoon olive oil

1 ½ pounds carrots, halved lengthwise if large

Kosher salt and freshly ground pepper to taste

Vegetaball’s Pesto

Ricotta cheese

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Directions:

1. Preheat oven to 475℉.

2. Heat olive oil in an ovenproof skillet. Add carrots and season with salt and pepper to taste. Cook, tossing to coat, until browned, about 5 minutes.

3. Transfer to oven and roast until charred, 20-25 minutes. Top with Vegetaball’s Pesto and ricotta.