12 carrots, slice larger ones in half
1 tbsp olive oil
1/2 tsp salt
1 1/2 tsp fresh thyme
1 1/2 tsp hot honey
2/3 cup ricotta or vegan cheese
1 tbsp olive oil
1 tsp lemon zest
1 tsp lemon juice
Salt to taste
Prepare Ingredients:
Preheat oven to 400ºF. Trim the greens from the carrots and scrub the dirt off with a paper towel.
Roast the Carrots:
Add the carrots to a roasting pan and top with olive oil, salt, and thyme. Toss and coat.
Roast for 20 to 30 mins until crispy
Prepare the Whipped Ricotta:
In a food processor, combine the ricotta cheese ingredients. If you’d like to make this dairy free you can use a vegan option! Pulse until smooth and creamy. If too thick, add additional extra virgin olive oil until your desired consistency is reached. The whipped ricotta should be spreadable. Set aside at room temperature until the carrots have finished roasting.
To plate spread the ricotta on the plate first, then top with the carrots, and garnish with hot honey, chopped pistachios and additional thyme.
Tips and Variations:
Use different types of carrots, such as rainbow or purple carrots, for a colorful presentation.
Add some crunch by topping the dish with toasted nuts or seeds, such as almonds or pumpkin seeds.
Substitute the hot honey with regular honey or maple syrup for a milder flavor.
Use this recipe as a starting point and experiment with different combinations of ingredients, such as adding some lemon zest or chopped fresh herbs to the ricotta cheese.
Enjoy your delicious roasted carrots with whipped ricotta and hot honey!