Roasted Carrots with Whipped Ricotta and Hot Honey 🌟
Delightful roasted carrots topped with creamy ricotta and a hint of sweetness!
📋 Ingredients
- 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
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- 1/4 cup (60ml) honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
📝 Instructions
1. Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
2. In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
3. In a small saucepan over low heat, combine honey and red pepper flakes. Heat gently for 1-2 minutes, stirring frequently. Remove from heat and stir in apple cider vinegar. Let cool slightly.
4. Spread the whipped ricotta on a serving platter, creating a smooth base. Arrange the roasted carrots on top of the ricotta. Drizzle the hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish. Serve warm as a side dish or appetizer.
A Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: ~180 | Servings: 4-6