Tuscan Roasted Carrot Bulgur Salad | With Creamy Ricotta

Preheat the oven to 200 °C and line a baking sheet with parchment paper. Clean the carrots, then cut them on a bias into thicker rounds (approx. 1.5-2 cm) or bite-sized batons.

Toss the carrots with 2 tablespoons of extra virgin olive oil, the honey, crumbled thyme, and half of the salt and ground black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until nicely browned and caramelized, but still pleasantly crisp in the center.

While the carrots are roasting, place the bulgur in a saucepan and pour twice the amount of lightly salted hot water over it (approx. 500 ml). Bring to a boil, then reduce the heat to low and cook covered for 10-12 minutes. Then turn off the heat and leave covered for another 10 minutes to swell, then fluff the grains with a fork.