Ingredients
Scale
- 1 lb (450g) baby carrots or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- ¼ cup (60ml) honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). If using baby carrots, leave them whole; if using larger carrots, slice them in half lengthwise.
- In a mixing bowl, combine the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper. Mix well.
- Spread the carrots on a baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
- While the carrots roast, prepare the whipped ricotta by blending ricotta cheese, heavy cream, lemon zest, and salt until smooth and creamy.
- For the hot honey, mix honey, red pepper flakes, and apple cider vinegar in a saucepan and heat over low until warmed.
- To serve, spread the whipped ricotta onto a plate, arrange the roasted carrots on top, drizzle with hot honey, and garnish with pistachios, thyme, and parsley if desired.
- Enjoy while still warm!
Notes
For best texture, consume whipped ricotta fresh. If storing leftovers, keep them in airtight containers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: roasted carrots, whipped ricotta, hot honey, vegetarian, side dish