Carrots with Ricotta Hot Honey (Print-Friendly Version)
Tender carrots over creamy ricotta cheese, drizzled with spicy-sweet honey and crunchy pistachios for perfect contrast.
# Ingredients:
→ For the Roasted Carrots
01 -
450g baby carrots or heirloom carrots
02 -
2 tbsp olive oil
03 -
1 tbsp maple syrup
04 -
1 tsp ground cumin
05 -
½ tsp smoked paprika
06 -
Salt and pepper, to taste
→ For the Whipped Ricotta
07 -
225g ricotta cheese
08 -
2 tbsp heavy cream
09 -
1 tsp lemon zest
10 -
Salt, to taste
→ For the Hot Honey
11 -
60ml honey
12 -
½ tsp red pepper flakes
13 -
1 tsp apple cider vinegar
→ For Topping
14 -
2 tbsp chopped pistachios
15 -
1 tsp fresh thyme leaves
16 -
Fresh parsley (optional)
# Steps:
01 -
Preheat the oven to 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.
02 -
In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
03 -
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.
04 -
Spread the whipped ricotta on a serving platter, creating a smooth base. Arrange the roasted carrots on top of the ricotta.
05 -
Drizzle the hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.
06 -
Serve warm as a side dish or appetizer.
# Notes & Tips:
01 -
You can adjust the sweetness or spice level by varying the amount of honey or red pepper flakes.
02 -
For extra richness, substitute sour cream or cream cheese for a portion of the ricotta.
03 -
This dish can be served as a light vegetarian main dish or a hearty side dish for larger meals.