Description
Roasted carrots are elevated with creamy whipped ricotta, a drizzle of hot honey, and a crunchy pistachio topping in this delightful dish.
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 in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
- 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.
Notes
- You can adjust the sweetness or spice level by varying the amount of honey or red pepper flakes.
- For extra richness, substitute sour cream or cream cheese for a portion of the ricotta.
- This dish can be served as a light vegetarian main dish or a hearty side dish for larger meals.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 13g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
