Roasted Carrots with Whipped Ricotta and Hot Honey
Ingredients:
For the Roasted Carrots:
1 lb (450g) baby carrots or heirloom carrots
2 tbsp olive oil
1 tbsp maple syrup
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
For the Whipped Ricotta:
1 cup (225g) ricotta cheese
2 tbsp heavy cream
1 tsp lemon zest
Salt, to taste
For the Hot Honey:
1/4 cup (60ml) honey
1/2 tsp red pepper flakes
1 tsp apple cider vinegar
For Topping:
2 tbsp chopped pistachios
1 tsp fresh thyme leaves
Fresh parsley (optional)
Directions:
Prepare the Roasted Carrots:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated.
Spread the seasoned carrots on a baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
Make the Whipped Ricotta:
In a food processor, combine the ricotta cheese, heavy cream, lemon zest, and a pinch of salt.
Blend until the mixture is smooth and creamy. Set aside.
Prepare the Hot Honey:
In a small saucepan over low heat, combine the honey and red pepper flakes.
Heat gently for 1-2 minutes, stirring frequently, without letting it boil.
Remove from heat and stir in the apple cider vinegar. Let it cool slightly.
Assemble the Dish:
Spread the whipped ricotta on a serving platter to create a smooth base.
Arrange the roasted carrots over the ricotta.
Add the Toppings:
Drizzle the hot honey over the carrots.
Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.
Serve:
Serve warm as a side dish or appetizer. Enjoy!