Roasted Carrots with Whipped Ricotta and Hot Honey (Print version)

Tender roasted carrots served over lemony whipped ricotta with hot honey butter, pistachios, and herbs.

# Ingredients:

For the carrots

01 - 1 1/2 lb (680 g) whole carrots, scrubbed or peeled
02 - 2 tablespoons olive oil
03 - 3/4 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika

For the whipped ricotta

07 - 1 1/2 cups (370 g) whole-milk ricotta cheese, drained if watery
08 - 1 tablespoon olive oil
09 - 1 teaspoon honey
10 - 1 lemon, zested
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon kosher salt

For the hot honey finish

13 - 2 tablespoons unsalted butter
14 - 1/3 cup (115 g) honey
15 - 1/2 teaspoon red pepper flakes, more to taste
16 - 1 teaspoon apple cider vinegar
17 - 1/4 cup (30 g) chopped roasted pistachios
18 - 2 tablespoons chopped fresh parsley or mint
19 - Flaky salt, for serving

# Instructions:

01 - Heat the oven to 425°F. Line a large sheet pan with parchment if desired. Halve thick carrots lengthwise so the pieces are similar in size.
02 - Toss the carrots with olive oil, kosher salt, pepper, cumin, and smoked paprika. Spread them in a single layer with space between the pieces.
03 - Roast for 28-35 minutes, turning once, until the carrots are fork-tender and browned at the edges. Very thick carrots may need a few extra minutes.
04 - In a food processor, blend ricotta, olive oil, honey, lemon zest, lemon juice, and salt for 1-2 minutes until smooth and creamy. Taste and add a little more lemon if needed.
05 - Melt the butter in a small saucepan over medium-low heat. Add chili flakes and cook for 30 seconds. Stir in honey and vinegar, then remove from the heat.
06 - Spread the whipped ricotta on a serving platter. Arrange the roasted carrots over the top, drizzle with warm hot honey butter, and finish with pistachios, herbs, and flaky salt.

# Good to know:

01 - Serve warm or at room temperature.
02 - Best texture comes from whole-milk ricotta.
03 - Use two sheet pans if the carrots are crowded.

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