Roasted Veggies Over Lemony Whipped Ricotta
As easy as this dish is, its equally as delicious. We really enjoyed the flavors and said multiple times that we need to make this again. You’re eating the rainbow and loving it. The whipped ricotta under the veggies is obviously the best part.
You can customize and substitute the veggies too – add instead brussel sprouts, mushrooms, zucchini, cauliflower, carrots. Whatever you have on hand. If you like this recipe, you will love my Roasted Feta Veggies with chickpeas.
A great substitute for the ricotta is Greek yogurt. If you like this recipe, you will love my Garlic Roasted Veggies over Whipped Feta or my Kounoupidi (Greek Tomato + Feta Cauliflower).
If you are planning to make this roasted vegetables over lemony whipped ricotta for meal prep, I would keep the dip separate from the veggies until you’re ready to serve. That way you can easily reheat the leftover veggies. Everything gets stored in the fridge!
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Roasted Veggies Over Lemony Whipped Ricotta
Ingredients
- 3 small crowns broccoli, cut into florets
- 1 large sweet potato, cut into thin half moons
- 1 red bell pepper, sliced into chunks
- 15 oz chickpeas, drained, rinsed + dried
- 1/3 cup olive oil
- 5 cloves garlic, minced
- salt + pepper, to taste
- 3/4 tsp each onion powder, paprika + Italian herb blend
Whipped Ricotta:
- 7 oz feta cheese, crumbled
- 2/3 cup ricotta cheese
- 2 tbs honey
- 2 tbs olive oil
- 1/2 lemon, zested + juiced
- 1/4 tsp dried thyme
- pinch of salt
Optional Garnish: chopped fresh chives or parsley, lemon zest, olive oil drizzle + fresh black pepper
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Gather all of your prepped chopped veggies onto the baking sheet.
- In a small glass pitcher, whisk together the olive oil, garlic, salt, pepper, onion powder, paprika and Italian herb blend. Pour this over the veggies and toss to coat all. Spread the veggies out as evenly as best as you can, make sure most of them are touching the bottom of the pan. Roast for 20 minutes, then remove from oven and flip them over and then roast for another 20 minutes.
Whipped Ricotta:
- In a mini food processor, add in your feta, ricotta, honey, olive oil, lemon juice, lemon zest and dried thyme and pulse until smooth. Taste and adjust salt, lemon juice or sweetness (if needed).
- To Serve: Spread a layer of whipped ricotta on a platter and top with veggies or simply serve individually on each persons plate. Serve with lemon wedges and an extra drizzle of olive oil.
Nutrition
Hungry for more?
Delicious recipe. Can mix it up with different veggies or legumes depending what you have on hand. I’ll be making it again.
Hi Anne, exactly! its so versatile! I’m so glad you loved the recipe!
I make a lot of roasted veges with various sauces/dips/cheese etc and this was absolutely amazing!!! The smell through my house while the veges were roasting was delightful. I would use a tad less honey though, maybe 1T.
Hi Kim, I love to read it! Thank you so much for tryin it out!
We made this recipe for dinner tonight, and we enjoyed it so very much. We felt so healthy eating it. We loved the whipped ricotta, it was so good. We had some yellow squash, and brussel sprouts which we used, and they worked really well in this dish. Thank you for another delicious meal.
Hi Kathleen, I’m so glad you all enjoyed the recipe! We love this too! Thanks for the kind rating!
This is amazing! Easy! I made a bowl with trader joes grain mix and air fried salmon. Soooo good!
Hi Gail, That’s amazing! Now I’m hungry!!
I absolutely love recipes like this one. It’s very hot and humid in QLD Australia atm so fresh zingy recipes are always welcome. I added roasted pumpkin seeds, fresh coriander and mint leaves some paprika and served it with lemony garlic chicken thigh fillets and quinoa. So yummy! thanks for sharing.
HI Ruby, Sounds so delicious! Thanks for rating the dish!
I cut back on the amount of garlic and even 1 clove was a bit much for me, but that’s an individual taste thing. I could eat the ricotta as a dessert! Mmmmm. loved the roasted vegis! As a diabetic, this is a great healthy meal!
Hi Melissa, Thanks for trying out the dish and sharing your feedback with us!
This looks awesome!! Is this one serving?
Hi Mary, thanks!
It can be one serving if you want it to be!
However, this is listed as 4 servings. You can plate it on the platter and then scoop it into the dinner plates!
very good. large amount of ricotta, could halve amounts for that. We thought there was too much honey in ricotta, 2 teaspoon would have been better otherwise too sweet.
wasn’t clear to count chickpeas in with veggies.
I also paired it with chicken for my husband.
Hi Ann, I appreciate you trying out the recipe and coming back to share your feedback. Thank you!
Made this tonight. Followed the recipe exactly. Outstanding! Can’t wait to make it again.
HI Diane, I’m so glad it was a hit! Thanks for the kind rating too!!
Looks great. Quantities please for the vegan ingredients to replace ricotta?
Hi Michelle, I would replace the ricotta with some vegan yogury!
This looks delicious, I’m determined to veganize it!! I just don’t know about the feta, though a vegan version exists it’s hard to come by!
Hi Alison, You can definitely veganize this with some tahini, chickpeas, garlic, lemon juice, maple syrup + nutritional yeast. Pulse all this in a food processeor!
very nice, enjoyed it
Hi Tarek, thank you for giving a try! Its such a yummy dish!
This is very easy, tasty not to mention healthy. This will be my regular main or side depending how hungry we are ;).
Also, I love your top
Hi Lia, I’m so glad you tried this out and loved it!
This is one of my fave tops right now – super cozy and comfortable – Thank you!
Awesome! Tasted fantastisk, and so easy to «whip» together👍👍🤩
Hi Eli, that’s awesome! I’m so glad you tried it and loved the recipe!