Roasted Carrots with Ricotta (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
1 lb (450g) baby carrots or heirloom carrots
02 -
2 tbsp olive oil
03 -
1 tbsp maple syrup
04 -
1 tsp ground cumin
05 -
½ tsp smoked paprika
06 -
Salt and pepper, to taste
→ Whipped Ricotta
07 -
1 cup (225g) ricotta cheese
08 -
2 tbsp heavy cream
09 -
1 tsp lemon zest
10 -
Salt, to taste
→ Hot Honey
11 -
¼ cup (60ml) honey
12 -
½ tsp red pepper flakes
13 -
1 tsp apple cider vinegar
→ Topping
14 -
2 tbsp chopped pistachios
15 -
1 tsp fresh thyme leaves
16 -
Fresh parsley (optional)
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
02 -
In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
03 -
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.
04 -
Spread the whipped ricotta on a serving platter, creating a smooth base. Arrange the roasted carrots on top of the ricotta.
05 -
Drizzle the hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.
06 -
Serve warm as a side dish or appetizer.