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Roasted Carrots with Whipped Ricotta and Hot Honey

Roasted Carrots with Whipped Ricotta and Hot Honey Bliss

Transform humble carrots into an elegant side with creamy ricotta and spicy honey in this Roasted Carrots with Whipped Ricotta and Hot Honey recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 lb Carrots baby or heirloom varieties add visual appeal
  • 2 tbsp Olive Oil essential for caramelization
  • 1 tbsp Maple Syrup can be swapped with honey
  • 1 tsp Ground Cumin adds warmth and depth
  • ½ tsp Smoked Paprika imparts a subtle smokiness
  • to taste Salt crucial for seasoning
  • to taste Pepper crucial for seasoning
For the Ricotta Mixture
  • 1 cup Ricotta Cheese cottage cheese is a lighter alternative
  • 2 tbsp Heavy Cream can be omitted for a lighter dish
  • 1 tsp Lemon Zest fresh zest is most effective
For the Honey Drizzle
  • ¼ cup Honey can be substituted with traditional honey mixed with cayenne
  • ½ tsp Red Pepper Flakes introduces a sweet-spicy kick
  • 1 tsp Apple Cider Vinegar optional but recommended for depth
For the Topping
  • 2 tbsp Chopped Pistachios sunflower seeds are a nut-free option
  • 1 tsp Fresh Thyme Leaves
  • to taste Parsley optional for added color

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing Bowl
  • Food Processor
  • Small Saucepan

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper for easy clean-up.
  2. Peel the carrots and slice them into uniform pieces, about 1 to 2 inches long. Toss with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper in a large bowl.
  3. Spread the carrots on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through for even cooking.
  4. While the carrots roast, blend ricotta cheese, heavy cream, lemon zest, and a pinch of salt in a food processor until smooth.
  5. In a small saucepan over low heat, gently warm the honey and stir in red pepper flakes for about 2-3 minutes. Remove from heat and stir in apple cider vinegar.
  6. On a serving platter, spread the whipped ricotta, then arrange roasted carrots on top. Drizzle warm honey over the carrots.
  7. Garnish with chopped pistachios and fresh thyme leaves. Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For best results, use fresh, bright-colored carrots and ensure uniform cutting for even cooking.

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