Roasted Carrots with Whipped Ricotta and Hot Honey

Serves: 4 to 6
Time: 35 minutes
Ingredients
For the carrots
2 lbs carrots, peeled
2 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme or 1 tsp fresh thyme leaves
For the whipped ricotta
1 cup whole milk ricotta
2 tbsp Greek yogurt or mascarpone
1 tbsp olive oil
1 tsp lemon juice
Pinch of salt
For the hot honey
1/4 cup honey
1/2 to 1 tsp red pepper flakes
1 tsp apple cider vinegar or lemon juice
For topping
2 to 3 tbsp chopped pistachios
Fresh thyme or parsley
Flaky salt, optional
Instructions
Roast the carrots
Preheat 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 ricotta
In 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 honey
Warm 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.
Assemble
Spread 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.
Tips
Use 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-ons
Orange zest over the top
Crumbled feta
Toasted walnuts instead of pistachios