Ingredients
Scale
- 1 lb baby or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 cup ricotta
- 2 tbsp heavy cream
- 1 tsp lemon zest
- 2 tbsp hot honey
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss together the carrots, olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until well-coated.
- Spread the seasoned carrots evenly on the prepared baking sheet and roast for about 25–30 minutes, flipping halfway through until tender and caramelized.
- While the carrots roast, whip together the ricotta, heavy cream, and lemon zest using a food processor or hand mixer until smooth and airy.
- Once roasted, arrange the whipped ricotta on a platter as a base and artfully place the carrots on top.
- Drizzle with hot honey and garnish with fresh herbs if desired before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 210
- Sugar: 10g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg