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?
Can’t wait to make this! Do I roast the chickpeas with the veg???
Could I use cottage cheese instead of ricotta?
HI Lindy, yes to all!
Enjoy the dish!!
Thanks for sharing this, it’s delicious. Threw corn on the cob in the mix and a little cayenne in the ricotta. May cut the ricotta with a little yogurt next time.
Loved this!
This was absolutely amazing! I can’t get enough of it. The explosion of flavors and textures is divine.
Outstanding recipe! I have made this twice. First time by the book and it was great, not a huge sweet potato fan but it is nice in this recipe. Second time subbed sweet potato for broccoli and carrots, and it was incredible! This is a keep folks!
This was an awesome recipe. I usually follow recipes exactly first time I make them because that is the only true way to judge and hate when people criticize a recipe and have changed everything about it. That being said I really, really wanted to make this and did not have feta. I subbed honey goat cheese for the feta and kept everything else the exact same. It came out fantastic. I am going to try the feta next time but it was great with the honey goat cheese. Everyone loved it.