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Roasted Carrots with Whipped Ricotta and Hot Honey

Ingredients

For the Roasted Carrots:
  • 1-1.5 lb of carrots, peeled and sliced lengthwise in half  
  • 2 tbsp olive oil
  • 1 tbsp maple syrup  
  • 1 tsp ground cumin  
  • ½ tsp smoked paprika  
  • Salt and pepper, to taste
For the Whipped Ricotta:
  • 1 cup ricotta cheese  
  • 2 tbsp heavy cream or milk  
  • ¼ tsp smoked paprika
For Topping:
  • Hot honey for drizzle
  • 2 tbsp chopped pistachios

Instructions

  • Preheat the oven to 400°F.  
  • Add the prepared carrots to the baking sheet.
  • In a small bowl, combine the olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Drizzle over the carrots and toss to coat.
  • Roast for 20-25 minutes or until tender and caramelized. Toss the carrots every 10 minutes; cooking time will vary depending on their size.
For the Whipped Ricotta:
  • In a food processor, blend the ricotta, heavy cream or milk, and smoked paprika. Set aside.
To serve:
  • Spread the whipped ricotta on a serving platter, creating a smooth base
  • Arrange the roasted carrots on top of the ricotta.  
  • Drizzle the hot honey over the carrots.  
  • Sprinkle with chopped pistachios and serve.
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