Roasted Veggies Over Lemony Whipped Ricotta

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

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

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

Directions

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

• Calories: 476 kcal
• Total Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Cholesterol: 43 mg
• Sodium: 438 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 15 g