Step-by-step instructions

1. Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Toss the fennel and carrot ribbons gently with olive oil, salt, and pepper. Spread them evenly on the baking sheet, making sure the ribbons are loose to allow for caramelization.
3. Roast the vegetables for 18–22 minutes, gently turning them once. They should be tender and have lightly caramelized edges.
4. In a bowl, mix the ricotta with lemon juice, lemon zest, and a pinch of salt until smooth and fluffy.
5. Pulse the pistachios in a food processor until finely ground. Stir in olive oil if using for added richness.
6. Spread the ricotta onto a serving platter, arrange the warm, roasted fennel and carrot ribbons on top, and sprinkle generously with pistachio dust. Finish with herbs or extra lemon zest if desired.

Best ways to enjoy it

Presenting this dish beautifully can enhance your dining experience. Serve the roasted ribbons atop the creamy ricotta on a large white platter to create a lovely contrast. For an added touch, consider pairing this dish with a light salad, crusty bread, or even grilled chicken for a complete meal. A glass of white wine would beautifully complement the freshness of the vegetables and the richness of the ricotta.

Storage and reheating tips

After enjoying this vibrant dish, any leftovers can be stored in an airtight container in the refrigerator. Ideally, consume them within 2-3 days for the best flavor and texture. If you want to reheat the roasted ribbons, place them in a preheated oven at a low temperature until warmed through. It’s best to avoid microwaving, as it may make the vegetables mushy.

Helpful cooking tips

For optimal flavor and texture, be sure to slice your fennel and carrots into even ribbons so they cook uniformly. If you’re short on time, you can use a mandoline for quicker slicing. Also, consider adding a pinch of smoked paprika to the vegetable toss for a subtle smokiness that complements the sweetness of the roasted vegetables.

Creative twists

Feel free to experiment with the ingredients! You could substitute the ricotta with goat cheese for a tangy kick, or try different nuts like almonds or walnuts for the dusting. Adding a splash of balsamic vinegar to the roasted veggies can also elevate the flavor for a different twist on this already delicious recipe.

Your questions answered

What are some good substitutions for fennel?

If you’re not a fan of fennel, you can use thinly sliced celery or even zucchini ribbons as alternatives.

Can I make this dish ahead of time?

Yes! You can prepare the fennel and carrot ribbons a few hours in advance, then roast them just before serving for the best texture.

Is this recipe suitable for a low-carb diet?

Yes! This dish is low in carbs and can be a great option for low-carb or ketogenic diets while providing essential nutrients.

Try this Roasted Fennel & Carrot Ribbons with Ricotta & Pistachio Dust and delight in the unique flavors it brings to your table! It’s an experience worth sharing.