Description
These roasted carrots are tender, caramelized, and perfectly balanced with creamy whipped ricotta, spicy hot honey, and a crunchy pistachio topping. This sweet and savory dish is ideal for holidays, dinner parties, or as a show-stopping appetizer. Perfectly balanced with fresh herbs and a hint of citrus.
Ingredients
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
Toppings:
- 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).
- In a bowl, toss 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, flipping halfway through, until tender and caramelized.
- Make the Whipped Ricotta:
- In a food processor, combine ricotta, heavy cream, lemon zest, and a pinch of salt. Blend until smooth and creamy. Set aside.
- Prepare the Hot Honey:
- In a small saucepan over low heat, warm honey and red pepper flakes for 1-2 minutes, stirring frequently.
- Remove from heat and stir in apple cider vinegar. Allow to cool slightly.
- Assemble the Dish:
- Spread whipped ricotta on a serving platter. Arrange roasted carrots on top.
- Add the Toppings:
- Drizzle the hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme, and parsley (optional).
- Serve:
- Serve warm as a side dish or appetizer.
Notes
- For extra crunch, try roasting the pistachios before sprinkling them on the dish.
- Adjust the level of spice in the hot honey by adding more or less red pepper flakes.
- Use fresh baby carrots for the best flavor, or substitute with rainbow carrots for added color.
Nutrition
- Serving Size: ~1/6 of the recipe
- Calories: ~180
- Sugar: ~10g
- Sodium: ~120mg
- Fat: ~12g
- Saturated Fat: ~6g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~25mg