Roasted Carrots Whipped Ricotta Honey (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
450g baby carrots or heirloom carrots
02 -
2 tablespoons olive oil
03 -
1 tablespoon maple syrup
04 -
1 teaspoon ground cumin
05 -
0.5 teaspoon smoked paprika
06 -
Salt, to taste
07 -
Pepper, to taste
→ Whipped Ricotta
08 -
225g ricotta cheese
09 -
2 tablespoons heavy cream
10 -
1 teaspoon lemon zest
11 -
Salt, to taste
→ Hot Honey
12 -
60ml honey
13 -
0.5 teaspoon red pepper flakes
14 -
1 teaspoon apple cider vinegar
→ Toppings
15 -
2 tablespoons chopped pistachios
16 -
1 teaspoon fresh thyme leaves
17 -
Fresh parsley, optional
# Instructions:
01 -
Preheat oven to 200°C. Toss carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and caramelized.
02 -
In a food processor, blend ricotta cheese, 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. Gently warm for 1-2 minutes, stirring frequently. Remove from heat and stir in apple cider vinegar. Allow to cool slightly.
04 -
Spread whipped ricotta over the base of a serving platter. Arrange roasted carrots on top of the ricotta.
05 -
Drizzle hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley as desired.
06 -
Serve warm as an appetizer or side dish.
# Notes:
01 -
Balance sweetness or heat by adjusting the honey or red pepper flakes to taste.
02 -
For added richness, substitute part of the ricotta with sour cream or cream cheese.
03 -
This dish works well as a vegetarian main or as a side for festive meals.