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Roasted Carrots with Whipped Ricotta and Spicy Honey Drizzle

Savory Roasted Carrots with Whipped Ricotta and Spicy Honey Drizzle

This Roasted Carrots with Whipped Ricotta and Spicy Honey Drizzle is an enchanting and colorful side dish packed with flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound Carrots Use fresh baby or heirloom carrots for vibrancy.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 tablespoon Maple Syrup Agave nectar can serve as a substitute.
  • 1 teaspoon Cumin Omit if unfamiliar, or use chili powder as a substitute.
  • 1 teaspoon Smoked Paprika Enhances flavor compared to regular paprika.
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Whipped Ricotta
  • 1 cup Ricotta Cheese Substitute with mascarpone or Greek yogurt if needed.
  • ¼ cup Heavy Cream Can be replaced with milk or a milk alternative.
  • 1 teaspoon Lemon Zest Optional lime zest can provide a different citrus flavor.
For the Spicy Honey Drizzle
  • ¼ cup Honey Maple syrup can be used for a vegan option.
  • ½ teaspoon Red Pepper Flakes Adjust quantity for desired heat level.
  • 1 tablespoon Apple Cider Vinegar Balsamic vinegar can be used for a different flavor.
For the Garnish
  • ¼ cup Pistachios Can be replaced with walnuts or almonds.
  • 1 tablespoon Fresh Thyme Substitute with rosemary for a stronger flavor.
  • 2 tablespoons Parsley Optional for garnish.

Equipment

  • Baking Sheet
  • Mixing bowl
  • Food processor
  • small saucepan

Method
 

Preparing the Dish
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss your carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the coated carrots in a single layer on a baking sheet and roast for 20-25 minutes, tossing halfway through.
  4. In a food processor, blend the ricotta cheese, heavy cream, lemon zest, and salt until smooth and fluffy.
  5. In a small saucepan, warm the honey with red pepper flakes for 1-2 minutes, then stir in apple cider vinegar and cool.
  6. Spread whipped ricotta on a serving plate, arrange roasted carrots on top, and drizzle with spicy honey.
  7. Garnish with chopped pistachios, fresh thyme, and parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store leftover roasted carrots for up to 3 days; avoid freezing the whipped ricotta for best results.

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