Roasted Carrots with Whipped Ricotta and Hot Honey
This delightful dish combines caramelized carrots with creamy whipped ricotta, topped with spicy honey for an exciting twist. Perfect as a cozy dinner or unique appetizer.
Ingredients
For the roasted carrots
- 1 lb baby carrots or heirloom carrots Can also use regular carrots cut into sticks.
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper To taste
For the whipped ricotta
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
For the hot honey
- ¼ cup honey
- ½ tsp red pepper flakes Adjust for heat preference.
- 1 tsp apple cider vinegar
For garnish
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley Optional for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.
Roasting
- Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
Making the whipped ricotta
- In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
Preparing hot honey
- 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.
Assembly
- 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.
Notes
For extra flavor, try adding garlic or fresh herbs to the roasting carrots. Ensure not to overcrowd the baking sheet to get nice caramelization on the carrots. If you can’t find baby carrots, use regular carrots cut into sticks for similar sweetness.