Spicy Honey Carrots with Cheese (Print Version)

# Ingredients:

→ For the Roasted Carrots

01 - 1 lb (450g) baby carrots or heirloom carrots
02 - 2 tbsp olive oil
03 - 1 tbsp maple syrup
04 - 1 tsp ground cumin
05 - ½ tsp smoked paprika
06 - Salt and pepper, to taste

→ For the Whipped Ricotta

07 - 1 cup (225g) ricotta cheese
08 - 2 tbsp heavy cream
09 - 1 tsp lemon zest
10 - Salt, to taste

→ For the Hot Honey

11 - ¼ cup (60ml) honey
12 - ½ tsp red pepper flakes
13 - 1 tsp apple cider vinegar

→ For Topping

14 - 2 tbsp chopped pistachios
15 - 1 tsp fresh thyme leaves
16 - Fresh parsley (optional)

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
02 - In a large bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated. Make sure each carrot is well-seasoned for maximum flavor.
03 - Spread the seasoned carrots in a single layer on the prepared baking sheet, ensuring they're not overlapping. Roast in the preheated oven for 20-25 minutes, flipping the carrots halfway through cooking time. The carrots should be tender when pierced with a fork and caramelized with golden-brown edges.
04 - While the carrots are roasting, prepare the whipped ricotta. In a food processor, combine the ricotta cheese, heavy cream, lemon zest, and a pinch of salt. Process until smooth and creamy, about 1-2 minutes, stopping to scrape down the sides as needed. The mixture should be light and fluffy. Transfer to a bowl and set aside.
05 - In a small saucepan over low heat, warm the honey and red pepper flakes, stirring occasionally for 1-2 minutes. The goal is to infuse the honey with the spice, not to boil it. Remove from heat and stir in the apple cider vinegar, which will add a subtle tangy note. Let the mixture cool slightly while you finish the other components.
06 - Spread the whipped ricotta in an even layer on a serving platter or individual plates, creating a smooth base. Arrange the roasted carrots artfully on top of the ricotta. You can place them all in one direction or create a more rustic arrangement, depending on your preference.
07 - Drizzle the warm hot honey generously over the carrots. The honey should be fluid enough to drizzle but not so hot that it melts the ricotta. Sprinkle the dish with chopped pistachios for crunch, fresh thyme leaves for herbaceous flavor, and optional parsley for color and freshness.
08 - Serve the dish immediately while the carrots are still warm and the contrast between the hot carrots and cool ricotta is at its best. This dish works beautifully as an elegant side or a light vegetarian main course.

# Notes:

01 - This dish beautifully balances sweet, spicy, creamy, and crunchy elements for a sophisticated take on roasted carrots that elevates them from a simple side to a standout dish.
02 - If using larger carrots instead of baby or heirloom varieties, peel them and cut into batons or halve/quarter them lengthwise for even cooking.
03 - The hot honey can be made up to a week in advance and stored in an airtight container at room temperature. Rewarm slightly before using if it crystallizes.
04 - For a dairy-free version, substitute the ricotta and cream with a cashew-based cream (blend soaked cashews with a bit of water, lemon juice, and salt until smooth).

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