Ingredients
Scale
- 1 lb baby or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 1 cup ricotta
- 2 tbsp heavy cream
- 1 tsp lemon zest
- 2 tbsp hot honey (store-bought or homemade)
- Fresh herbs (mint or parsley), for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss carrots with olive oil, maple syrup, cumin, paprika, salt, and pepper. Spread evenly on baking sheet.
- Roast 25–30 minutes, flipping halfway through, until tender and caramelized.
- Whip ricotta, heavy cream, and lemon zest until smooth and airy. Set aside.
- Spread whipped ricotta on a platter, arrange roasted carrots on top.
- Drizzle with hot honey and garnish with fresh herbs if using. Serve warm or at room temperature.
Notes
- Use rainbow carrots for a colorful presentation.
- Adjust spice by adding chili flakes or extra paprika to the carrots.
- Homemade hot honey: warm 1/4 cup honey with a pinch of chili flakes until infused.
- For a dairy-free option, use whipped cashew cheese instead of ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer
- Method: Roasted
- Cuisine: American, Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 9
- Sodium: 220
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 6
- Cholesterol: 30