Print

Roasted Carrots with Whipped Ricotta and Hot Honey

Roasted Carrots with Whipped Ricotta and Hot Honey
Print Recipe

Ingredients

Scale

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)

Instructions

  • 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!

Find it online: https://grammyrecipes.com/roasted-carrots-with-whipped-ricotta-and-hot-honey/