Roasted Carrots Whipped Ricotta Honey (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
Salt, for seasoning
02 -
450g baby or heirloom carrots
03 -
1 teaspoon ground cumin
04 -
Pepper, to taste
05 -
1 tablespoon maple syrup
06 -
2 tablespoons olive oil
07 -
0.5 teaspoon smoked paprika
→ Whipped Ricotta
08 -
2 tablespoons heavy cream
09 -
225g ricotta cheese
10 -
Salt, for sprinkling
11 -
1 teaspoon grated lemon peel
→ Hot Honey
12 -
1 teaspoon apple cider vinegar
13 -
60ml honey
14 -
0.5 teaspoon crushed red pepper flakes
→ Toppings
15 -
Fresh parsley, if you like
16 -
1 teaspoon thyme leaves, fresh
17 -
2 tablespoons shelled pistachios, chopped
# Instructions:
01 -
Lay out carrots on a tray after tossing them with olive oil, maple syrup, smoked paprika, cumin, salt, and pepper. Roast at 200°C for about 20-25 minutes—flip them over halfway—until they've softened and gotten a bit caramelized.
02 -
Throw ricotta, a couple tablespoons of heavy cream, some grated lemon peel, and a little salt into the food processor. Whiz it up until it's super smooth and silky. Leave it aside until you're ready.
03 -
Pop honey and the chili flakes into a tiny pan on low. Warm it gently for a minute or two—keep stirring so it doesn't catch. Take it off the heat, splash in the apple cider vinegar, and let it chill for a moment.
04 -
Grab a platter and swoosh that ricotta mixture on the bottom. Pile the warm roasted carrots right on top of the ricotta.
05 -
Pour the warm honey mixture all over the carrots. Sprinkle those pistachios, fresh thyme, and a bit of parsley—go wild if you're into herbs.
06 -
Dig in while it's still warm, either as a starter or to go on the side.
# Notes:
01 -
Dial up or down the spice or sweetness by adding more or less chili flakes or honey.
02 -
Want a richer taste? Swap out some ricotta with a scoop of cream cheese or a bit of sour cream.
03 -
Makes a chill veggie main, or just a showy side for holidays and get-togethers.