roasted carrots

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Roasted Carrots with Whipped Ricotta and Hot Honey 🍯🌶️
Sweet-roasted carrots meet creamy whipped ricotta and spicy hot honey for an irresistible appetizer.
📋 Ingredients
- 1 lb (450g) baby carrots or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- 1/4 cup (60ml) honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
📝 Instructions
1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Wash and peel the baby carrots or heirloom carrots. Toss them with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated.
3️⃣ Spread the seasoned carrots in a single layer on a baking sheet. Roast them in the oven for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
4️⃣ While the carrots are roasting, add ricotta cheese, heavy cream, lemon zest, and a pinch of salt to a food processor. Blend until smooth and creamy. Set aside.
5️⃣ 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 this mixture cool slightly.
6️⃣ Once the carrots are done roasting, spread the whipped ricotta on a serving platter as a base. Arrange the roasted carrots on top.
7️⃣ Drizzle the hot honey mixture over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish. Serve warm and enjoy!
A Prep Time: 10 min | Cooking Time: 20-25 min | Total Time: 30-35 min | Kcal: ~310 per serving | Servings: 4

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