Roasted Carrots Whipped Ricotta Honey (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
Pepper, to taste
02 -
Salt, to taste
03 -
0.5 teaspoon smoked paprika
04 -
1 teaspoon ground cumin
05 -
1 tablespoon maple syrup
06 -
2 tablespoons olive oil
07 -
450g baby carrots or heirloom carrots
→ Whipped Ricotta
08 -
Salt, to taste
09 -
1 teaspoon lemon zest
10 -
2 tablespoons heavy cream
11 -
225g ricotta cheese
→ Hot Honey
12 -
1 teaspoon apple cider vinegar
13 -
0.5 teaspoon red pepper flakes
14 -
60ml honey
→ Toppings
15 -
Fresh parsley, optional
16 -
1 teaspoon fresh thyme leaves
17 -
2 tablespoons chopped pistachios
# Instructions:
01 -
Move your carrots onto a baking sheet in a single layer. Roll them around in olive oil, maple syrup, cumin, smoked paprika, pepper, and a good pinch of salt. Set your oven to 200°C, then pop them in for about 20-25 minutes. Flip halfway so they cook up sweet and golden.
02 -
Toss ricotta, cream, lemon zest, and a little salt in your food processor. Blitz till it’s fluffy and super smooth. Put it aside for later.
03 -
Warm honey with red pepper flakes over low in a small saucepan, stirring a lot for around 1-2 minutes. Take it off the heat and splash in apple cider vinegar. Let it cool off a bit.
04 -
Scoop some whipped ricotta onto your serving platter and spread it out. Nestle the roasted carrots on top.
05 -
Drizzle hot honey all over the carrots, then top with pistachios, thyme, and fresh parsley if you’ve got it.
06 -
Dish up warm as a snack or on the side.
# Notes:
01 -
Want more kick or sweetness? Just play around with how much hot honey or chili goes in.
02 -
Try mixing a bit of sour cream or cream cheese into the ricotta for a creamier dip.
03 -
You can totally make this as a veggie-friendly main or something special to share at holidays.