Makes 4-6 Servings
3 carrots, tops removed, and cut in half lengthwise
3 Yukon Gold potatoes, cut into 8 pieces each
½ of fennel, top removed, cut into large pieces- some frond for garnish
4 radishes, top removed and cut in half
2 leeks, top removed (save for stock) cut into 1-inch pieces
12 oz. container of Bellwether Hand Dipped Whole Milk Ricotta
Olive oil to taste
Kosher salt and freshly ground black pepper to taste
Meyer lemon olive oil to taste
1 Meyer lemon juice and zest to taste
Set the oven to 400 degrees.
Place the vegetables in a large mixing bowl. Season and dress to taste.
Place parchment paper onto a heavy-duty sheet pan, place the vegetables, and make sure they are not touching each other.
Roasted them for 20-25 minutes.
Meanwhile, place the ricotta into a medium-sized and season with kosher salt, lemon zest, and freshly ground black pepper to taste.
On the center of a large serving platter, spoon the ricotta mixture, and create a circular shape (like saucing a pizza). Place the platter into the refrigerator.
Remove the roasted vegetables from the oven and allow them to cool for 15 minutes. Place the veggies into a large mixing bowl and dress with Meyer lemon olive oil -check for seasoning.
Place the roasted veggie on top of the ricotta and drizzle with additional Meyer lemon olive oil.
Garnish with fennel fronds. Serve at once.