Roasted Carrots with Whipped Ricotta and Hot Honey
Elevate your vegetable game with Roasted Carrots topped with creamy whipped ricotta and a drizzle of hot honey. This dish is easy to prepare and perfect for busy days!
Servings: 4 servings
Calories: 210kcal
Equipment
- Oven
- Baking Sheet
- Food Processor
- Saucepan
Ingredients
Vegetables
- 1 lb baby carrots or heirloom carrots
Sauces and Oils
- 2 tbsp olive oil
- 1 tbsp maple syrup
Spices
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- to taste salt and pepper
Dairy
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
Sweeteners
- 1/4 cup honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
Garnishes
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- to taste fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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 it aside.
- 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.
- Once the carrots are done roasting, spread the whipped ricotta on a serving platter as a base. Arrange the roasted carrots on top.
- Drizzle the hot honey mixture over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish. Serve warm and enjoy!
Notes
For added depth, try roasting the carrots with a splash of balsamic vinegar. If you don’t have red pepper flakes, a dash of cayenne works as a substitute.
Nutrition
Calories: 210kcal | Fat: 12g