Ingredients:
For the Roasted Carrots:
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
For the Whipped Ricotta:
1 cup (225g) ricotta cheese
2 tbsp heavy cream
1 tsp lemon zest
Salt, to taste
For the Hot Honey:
1/4 cup (60ml) honey
1/2 tsp red pepper flakes
1 tsp apple cider vinegar
For Topping:
2 tbsp chopped pistachios
1 tsp fresh thyme leaves
Fresh parsley (optional)
Instructions:
Prepare the Roasted Carrots:
Preheat the oven to 400°F (200°C).
Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.
Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
Make the Whipped Ricotta:
In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
Prepare the Hot Honey:
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 cool slightly.
Assemble the Dish:
Spread the whipped ricotta on a serving platter, creating a smooth base.
Arrange the roasted carrots on top of the ricotta.
Add the Toppings:
Drizzle the hot honey over the carrots.
Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.
Serve:
Serve warm as a side dish or appetizer.
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4-6
Calories: ~180 per serving
These Roasted Carrots with Whipped Ricotta and Hot Honey are a perfect blend of sweet, spicy, and creamy flavors for your holiday table.
