Roasted Carrots with Whipped Ricotta and Hot Honey

Quick Info

Prep: 15m | Cook: 25m | Servings: 4

🛒 Ingredients

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 black pepper, to taste

Whipped Ricotta

• 1 cup (225g) ricotta cheese
• 2 tbsp heavy cream
• 1 tsp lemon zest
• Pinch of salt, to taste

Hot Honey

• 1/4 cup (60ml) honey
• 1/2 tsp red pepper flakes
• 1 tsp apple cider vinegar

Topping & Garnish

• 2 tbsp chopped pistachios
• 1 tsp fresh thyme leaves
• Fresh parsley (optional)

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🍳 Equipment

• Rimmed baking sheet
• Food processor
• Small saucepan
• Serving platter

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📋 Instructions

1. Roast Carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes (flipping halfway) until tender and caramelized.
2. Make Whipped Ricotta: In a food processor, blend ricotta, heavy cream, lemon zest, and salt until light, smooth, and creamy.
3. Make Hot Honey: In a small saucepan over low heat, gently warm honey and red pepper flakes for 1–2 minutes. Remove from heat, stir in apple cider vinegar, and allow to cool slightly.
4. Assemble: Spread whipped ricotta across the base of a serving platter. Arrange warm roasted carrots directly over top.
5. Drizzle with hot honey, then scatter chopped pistachios, fresh thyme, and parsley over the dish.

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💡 Notes & Variations

• Whole-milk ricotta yields the creamiest texture for whipping.

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