Description
A delightful dish of warm, caramelized carrots topped with creamy ricotta and a sweet-and-spicy honey drizzle, perfect as a side for any meal.
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
- Salt, to taste
- 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 heirloom carrots, slice them in half lengthwise. In a large bowl, combine carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Mix until coated.
- Spread the carrots evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through until tender and caramelized.
- While carrots roast, prepare the whipped ricotta by whisking together ricotta, heavy cream, lemon zest, and a pinch of salt in a medium bowl until smooth.
- For the hot honey, mix honey, red pepper flakes, and apple cider vinegar in a small saucepan. Warm over low heat until combined.
- Once the carrots are done, spread whipped ricotta on a serving plate, arrange carrots on top, and drizzle with hot honey. Sprinkle with pistachios, thyme, and parsley if desired.
- Serve immediately while warm.
Notes
Use high-quality ricotta for the best flavor. This dish is flexible for different dietary preferences and makes a stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: roasted carrots, whipped ricotta, hot honey, side dish, vegetarian, easy recipe