Carrots with Creamy Ricotta (Print Version)
# Ingredients:
→ Roasted Carrots
01 -
450g baby 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, as needed
→ Whipped Ricotta
07 -
225g ricotta cheese
08 -
2 tbsp heavy cream
09 -
1 tsp lemon zest
10 -
Salt, as needed
→ Hot Honey
11 -
60ml honey
12 -
½ tsp red pepper flakes
13 -
1 tsp apple cider vinegar
→ Topping
14 -
2 tbsp chopped pistachios
15 -
1 tsp fresh thyme leaves
16 -
Fresh parsley (if you want)
# Instructions:
01 -
Heat your oven to 200°C. Mix carrots with olive oil, maple syrup, cumin, paprika, salt, and pepper. Put them on a baking sheet in one layer. Cook for 20-25 minutes, turning once midway, until they're soft and golden.
02 -
Combine ricotta, heavy cream, lemon zest, and a bit of salt in your food processor. Blend until it's nice and fluffy. Put it aside for now.
03 -
Put honey and pepper flakes in a small pot. Warm it on low for 1-2 minutes, stirring often. Take it off the heat and add the vinegar. Let it cool a little.
04 -
Smooth the fluffy ricotta onto your serving dish to make a base. Then lay your roasted carrots on top.
05 -
Pour the spicy honey over your carrots. Scatter pistachios, thyme leaves, and some parsley on top if you'd like.
06 -
Enjoy it warm as an appetizer or side.
# Notes:
01 -
Keep your screen on while you're making this dish.