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 (for drizzling)
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Spread them on a lined baking sheet.
- Roast for 25–30 minutes until tender and caramelized, flipping halfway through.
- While roasting, combine ricotta, heavy cream, and lemon zest in a food processor until smooth.
- Once the carrots are done, let them cool slightly before assembling: spread the whipped ricotta on a platter and arrange the roasted carrots on top.
- Drizzle with hot honey and garnish with fresh herbs if desired. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 150g
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg