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Roasted Carrots Ricotta

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A delightful blend of roasted carrots with creamy, garlicky whipped ricotta, topped with hot honey and toasted pine nuts.

Ingredients

Scale
  • 8 medium carrots, peeled and trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 1/2 cups whole milk ricotta
  • 2 tablespoons cream cheese
  • 1 clove garlic, minced
  • 3 tablespoons hot honey
  • 1/4 cup toasted pine nuts
  • Fresh flat-leaf parsley, chopped
  • Red chili flakes for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Toss peeled and trimmed carrots with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Roast carrots on the lined baking sheet for 30–35 minutes, flipping once halfway, until caramelized and tender.
  4. Blend ricotta, cream cheese, and minced garlic in a food processor for 60–90 seconds until smooth and airy. Season with salt.
  5. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.
  6. Spread whipped ricotta across the base of a wide serving bowl. Arrange roasted carrots on top, fanning them out.
  7. Drizzle hot honey over the carrots, scatter toasted pine nuts and fresh parsley, and finish with red chili flakes and a drizzle of olive oil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.

Nutrition

Find it online: https://recypez.com/roasted-carrots-with-ricotta/

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