Ingredients

4 medium carrots, sliced in half lengthwise

2 Tbsp butter, unsalted

1 Tbsp honey

1/2 cup roasted lentils

1/2 cup part-skim ricotta cheese

1 1/2 Tbsp Asiago cheese, grated

Directions

Preheat oven to 425 degrees F.
In a medium-sized saucepan, melt butter. Add honey and mix until well combined.
Using a pastry brush, fully coat each carrot with honey butter mixture.
Place carrots on parchment lined baking sheet and bake in the oven for 28-30 minutes, or until edges begin turning golden brown.
While carrots are roasting, mix part-skim ricotta cheese with 1 Tablespoon of Asiago cheese.
Plate ricotta/Asiago cheese mixture onto two separate plates, making sure servings are evenly divided. Sprinkle remaining Asiago cheese on top.
Remove carrots from the oven and place four carrot slices on each plate, making sure to press slightly down into ricotta/Asiago cheese mixture.
Sprinkle with lentils.
Serve and enjoy!

*Recipe & photo by Kati Mora, MS, RDN