Description

When it comes to creating a dish that dazzles both the eyes and the taste buds, few recipes strike the perfect balance between simplicity and sophistication like roasted carrots with whipped ricotta and hot honey. This vibrant dish is a celebration of flavors and textures: the natural sweetness of caramelized carrots, the creamy luxury of whipped ricotta, and the bold kick of hot honey all come together in a symphony of taste.

Ingredients

Scale

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

Preheat your oven to 400°F (200°C).
In a mixing bowl, toss baby carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated.
Arrange carrots in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and caramelized.
In a food processor, blend ricotta cheese, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
Warm honey and red pepper flakes in a small saucepan over low heat for 1-2 minutes, stirring to infuse flavors. Remove from heat and stir in apple cider vinegar. Let cool slightly.
Spread whipped ricotta on a serving platter, creating a generous layer.
Arrange roasted carrots over the ricotta and drizzle with hot honey.
Garnish with chopped pistachios, fresh thyme leaves, and optional parsley. Serve warm.

Notes

Adjust the red pepper flakes in the hot honey to suit your heat preference.
Whipped ricotta and hot honey can be made ahead to save time.
Experiment with different herbs like dill or cilantro for added flavor twists.

Prep Time: 15 minutes
Cook Time: 25 minutes