Description
This Sweet & Spicy Carrot Medley with Creamy Ricotta takes a humble root vegetable and turns it into a show-stopping side dish (or even a main, if you’re feeling adventurous).
Ingredients
Scale
For the Carrots:
- 1 lb rainbow carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 2 tbsp honey
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Ricotta:
- 1 cup whole-milk ricotta
- 1 tbsp lemon zest
- 1 tsp fresh lemon juice
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Crushed pistachios or walnuts (optional)
- Drizzle of honey
Instructions
- Prep and Roast the Carrots:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, honey, cumin, smoked paprika, cayenne, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway, until the carrots are tender and slightly caramelized.
- Prepare the Ricotta:
- In a small bowl, mix the ricotta with lemon zest, lemon juice, salt, and pepper. Stir until smooth and creamy. Set aside.
- Assemble the Dish:
- Arrange the roasted carrots on a serving platter. Add dollops of the ricotta mixture over the top.
- Sprinkle with fresh parsley, crushed pistachios or walnuts (if using), and an extra drizzle of honey for a touch of sweetness.
- Serve:
- Serve warm or at room temperature, and enjoy the perfect balance of sweet, spicy, and creamy flavors!