Description
These Roasted Carrots with Whipped Ricotta and Hot Honey are a delightful blend of sweet, savory, and spicy flavors. Perfect as a side dish or appetizer, this dish is sure to impress with its vibrant colors and delicious taste.
Ingredients
Units
Scale
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 and roast for 20-25 minutes until tender and caramelized, flipping halfway through.
- Make the Whipped Ricotta: Blend ricotta, heavy cream, lemon zest, and salt in a food processor until smooth. Set aside.
- Prepare the Hot Honey: Heat honey and red pepper flakes in a saucepan over low heat for 1-2 minutes. Stir in apple cider vinegar and let cool slightly.
- Assemble the Dish: Spread whipped ricotta on a platter, place roasted carrots on top, drizzle with hot honey.
- Add the Toppings: Sprinkle with pistachios, thyme leaves, and parsley.
- Serve: Enjoy warm as a side or appetizer.
Notes
- You can adjust sweetness or spice level by modifying honey or red pepper flakes.
- For extra richness, use sour cream or cream cheese in place of some ricotta.
- This dish works well as a light vegetarian main or a substantial side.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
