Recipe By Gabriella Rissetto

Apple Juice Roasted Carrots

Name: Apple Juice Roasted Carrots
Yield: Serves
Ingredients: 10 oz bottle of Martinelli's Apple Juice (reserve 1 Tbsp to top); 2 lbs carrots; 2 Tbsp olive oil; 2 tsp paprika; 2 tsp cinnamon; 1 tsp salt; ½ tsp black pepper; ¾ cup ricotta cheese; Chopped parsley, for garnish

Apple Juice Roasted Carrots are a simple, minimal-ingredient side that balances savory flavor with a hint of sweetness. Roasted to bring out their natural caramelization and finished with apple juice, the carrots pair perfectly with a creamy bed of ricotta. It’s an easy yet impressive dish, great for entertaining or elevating a quick family dinner with Martinelli’s apple juice.

Ingredients

1 10 oz bottle of Martinelli’s Apple Juice
2 lb carrots
2 Tbsp olive oil
2 tsp paprika
2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
3/4 cup ricotta cheese
Chopped parsley, for garnish

Instructions

Add apple juice to a small pot. Bring to a boil then simmer for about 20 minutes to reduce. Let cool.
Preheat oven to 400°F
Line a baking sheet pan with parchment paper.
Clean, peel and slice carrots. Toss with olive oil, reduced apple juice and seasonings until evenly coated.
Pour onto prepared baking sheet and arrange carrots in a single layer.
Bake 20-30 minutes, tossing halfway until tender. Keep an eye on the carrots so they don’t burn.
Spread the ricotta on a serving dish and place the carrots on top.
Drizzle about 1 tbsp of apple juice over the carrots.
Garnish with chopped parsley and enjoy!

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