Description
Sweet and spicy roasted carrots with hot honey elevate simple vegetables into a mouthwatering side dish. Drizzled with zesty honey and roasted to caramelized perfection, you’ll discover a delightful balance of heat and sweetness that complements any main course.
Ingredients
Scale
Vegetables:
- 1 pound (450 grams) baby carrots or heirloom carrots
Seasonings and Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Oils and Syrups:
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
Whipped Ricotta:
- 1 cup (225 grams) ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- Salt, to taste
Hot Honey:
- 1/4 cup (60 milliliters) honey
- 1/2 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Toppings:
- 2 tablespoons chopped pistachios
- 1 teaspoon fresh thyme leaves
- Fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C), ensuring a high-heat environment for caramelizing the carrots.
- Combine carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper in a mixing bowl, thoroughly coating each carrot with the aromatic seasoning blend.
- Arrange seasoned carrots on a baking sheet in a single, evenly spaced layer to promote uniform roasting and prevent overcrowding.
- Roast carrots for 20-25 minutes, rotating halfway through cooking to achieve an even, golden-brown caramelization and tender texture.
- While carrots are roasting, prepare the whipped ricotta by blending ricotta, heavy cream, lemon zest, and a pinch of salt in a food processor until smooth and creamy.
- Create the hot honey by gently warming honey with red pepper flakes over low heat for 1-2 minutes, stirring consistently to infuse the spicy flavor.
- Remove honey from heat and incorporate apple cider vinegar, allowing the mixture to cool and develop a balanced, tangy-sweet profile.
- Spread the whipped ricotta onto a serving platter, creating a creamy base for the roasted carrots.
- Carefully arrange the caramelized carrots atop the ricotta, showcasing their vibrant color and roasted texture.
- Generously drizzle the spicy hot honey over the carrots, ensuring even coverage.
- Garnish with chopped pistachios, fresh thyme, and optional parsley to add crunch, color, and additional flavor layers.
- Serve immediately while warm, presenting as an elegant side dish or appetizer that balances sweet, spicy, and herbaceous notes.
Notes
- Customize spice levels by adjusting red pepper flakes in hot honey for heat-sensitive palates.
- Swap dairy for vegan alternatives like cashew cream or almond ricotta to accommodate plant-based diets.
- Experiment with different root vegetables such as parsnips or sweet potatoes for varied flavor profiles and nutrient diversity.
- Toast pistachios briefly before chopping to enhance their nutty essence and provide a more robust crunch to the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 228 kcal
- Sugar: 19 g
- Sodium: 98 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg