Description
Roasted carrots paired with creamy whipped ricotta and spicy hot honey, garnished with pistachios and herbs. A gourmet yet easy side dish perfect for any occasion.
Ingredients
- 1 pound (450g) baby carrots or regular carrots, halved lengthwise
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (3g) garlic powder
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 1 cup (250g) ricotta cheese
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon lemon zest (from 1 lemon)
- Salt and pepper to taste
- ¼ cup (85g) honey
- ½ teaspoon (1g) red pepper flakes
- 1 teaspoon (5ml) apple cider vinegar
- 2 tablespoons (16g) chopped pistachios
- 1 tablespoon fresh parsley or chives, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the carrots with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer on the baking sheet.
- Roast for 20-25 minutes, turning halfway, until tender and lightly caramelized.
- In a food processor, blend ricotta, heavy cream, lemon zest, salt, and pepper until smooth and fluffy.
- In a small saucepan, heat honey and red pepper flakes for 2-3 minutes, then stir in apple cider vinegar and let cool slightly.
- Spread whipped ricotta on a serving platter. Top with roasted carrots, drizzle with hot honey, and garnish with pistachios and herbs.
Notes
- Roast carrots at high heat without overcrowding for best caramelization.
- Hot honey can be made ahead and stored at room temperature for up to a week.
- Whipped ricotta can be prepared a day ahead and kept refrigerated.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 210
- Sugar: 9g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
