Serves: 4 to 6Time: 35 minutesIngredientsFor the carrots2 lbs carrots, peeled2 tbsp olive oil1 tbsp honey1/2 tsp salt1/4 tsp black pepper1/2 tsp paprika1/2 tsp dried thyme or 1 tsp fresh thyme leavesFor the whipped ricotta1 cup whole milk ricotta2 tbsp Greek yogurt or mascarpone1 tbsp olive oil1 tsp lemon juicePinch of saltFor the hot honey1/4 cup honey1/2 to 1 tsp red pepper flakes1 tsp apple cider vinegar or lemon juiceFor topping2 to 3 tbsp chopped pistachiosFresh thyme or parsleyFlaky salt, optionalInstructionsRoast the carrotsPreheat oven to 425°F (220°C).Toss carrots with olive oil, honey, salt, pepper, paprika, and thyme.Spread on a baking sheet in a single layer.Roast for 25 to 30 minutes, turning once halfway, until tender and caramelized.Make the whipped ricottaIn a food processor or with a hand mixer, blend ricotta, Greek yogurt, olive oil, lemon juice, and salt until smooth and fluffy.If needed, add 1 to 2 teaspoons of water or milk to loosen it slightly.Make the hot honeyWarm the honey in a small saucepan over low heat for 1 to 2 minutes.Stir in red pepper flakes and vinegar.Let it sit for a few minutes so the heat infuses.AssembleSpread the whipped ricotta on a serving platter or shallow dish.Arrange the roasted carrots over the top.Spoon over the hot honey.Finish with chopped pistachios, fresh herbs, and a little flaky salt if using.TipsUse rainbow carrots for a prettier presentation.For extra browning, roast the carrots cut-side down.If your ricotta seems watery, drain it for 10 to 15 minutes first.Optional add-onsOrange zest over the topCrumbled fetaToasted walnuts instead of pistachios
Roasted Carrots with Whipped Ricotta and Hot Honey
