Ingredients:

  • 1.5 lbs (680g) carrots, peeled and cut into 1-inch (2.5cm) pieces
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, chopped (optional)
  • 15 oz (425g) whole milk ricotta cheese, drained
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ¼ teaspoon (1.25g) salt
  • ⅛ teaspoon (0.625g) black pepper
  • ¼ cup (60ml) honey
  • 1 tablespoon (15ml) chili oil (or 1 teaspoon red pepper flakes)
  • 1 teaspoon (5ml) apple cider vinegar
  • Fresh parsley, chopped (optional)
  • Toasted pine nuts or pistachios (optional)
  • Flaky sea salt (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, pepper, garlic, and rosemary (if using).
  2. Spread carrots in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the carrots roast, combine ricotta, heavy cream, olive oil, lemon juice, salt, and pepper in a food processor or stand mixer. Process until smooth and creamy, about 2-3 minutes.
  4. In a small saucepan, combine honey, chili oil (or red pepper flakes), and apple cider vinegar. Heat over low heat for 2-3 minutes, until slightly warmed and infused.
  5. Spread whipped ricotta on a serving platter. Arrange roasted carrots on top. Drizzle generously with hot honey. Garnish with fresh parsley, toasted nuts, and flaky sea salt. Serve immediately.