Roasted Carrots with Whipped Ricotta and Hot Honey
Caramelized cumin carrots over lemony whipped ricotta with hot honey, pistachios, and thyme.
Equipment
- Large baking sheet
- Parchment paper
- Food processor
- Small saucepan
- Serving platter
Ingredients
Main Ingredients
- 1 lb baby carrots or small heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup whole milk ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- ¼ tsp kosher salt for the ricotta
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 tbsp pistachios chopped
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Roast the carrots. Toss the carrots with oil, maple syrup, cumin, paprika, salt, and pepper and roast on a lined sheet at 400 degrees F for 20 to 25 minutes, flipping halfway.
- Whip the ricotta. Blend the ricotta, cream, lemon zest, and salt until smooth, 1 to 2 minutes.
- Heat the honey. Warm the honey and red pepper flakes over low heat for 1 to 2 minutes, then stir in the vinegar and cool slightly.
- Assemble. Spread the ricotta on a platter, top with the warm carrots, and drizzle with hot honey.
- Garnish. Scatter pistachios, thyme, and parsley over the top and serve warm.
Notes
Substitutions: Use bottled hot honey, or mint or dill in place of thyme.
Tips: Pat the carrots dry and do not crowd the pan.
Storage: Keep the carrots and ricotta separate in the refrigerator for up to 3 days. Do not freeze the ricotta.