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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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