Carrots with pesto and ricotta

Ingredients:

• 700 g of carrots
• 220 g ricotta
• Pesto sauce

Preparation:

1. Heat 1 tablespoon olive oil in an oven-safe skillet. Add 1½ lbs (700 g) carrots (halved lengthwise if large), sprinkle with 1/2 teaspoon coarse salt and freshly ground black pepper, and cook, stirring, until the carrots are golden brown, about 5 minutes.
2. Transfer to a preheated oven at 245°C and bake until golden brown, 20-25 minutes. Top with pesto and ricotta.