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Honey Roasted Carrots with Whipped Ricotta and Chili Butter

The best Thanksgiving vegetable side dish🥕🧈🍯🌶️

Cook
26 min

Ingredients

  • 1-2 bunches carrots (tops trimmed, peeled, and cut down the middle)
  • extra virgin olive oil (for tossing with carrots)
  • salt
  • pepper
  • honey
  • 6 tablespoons unsalted butter (for chili butter)
  • 1 teaspoon red pepper flakes (in chili butter)
  • 1 teaspoon paprika (in chili butter)
  • 1 cup ricotta cheese (whole milk)
  • 1 tablespoon maple syrup (in ricotta)
  • sea salt (to finish)
  • dried parsley (to finish)

Directions

  1. 1

    Preheat oven to 400 degrees.

  2. 2

    Peel and cut carrots in half lengthwise.

  3. 3

    Place on a sheet pan and toss in olive oil, salt, and pepper, and a drizzle of honey.

  4. 4

    Place in oven and roast until tender and slightly browned, about 25 minutes.

  5. 5

    While those are in the oven, combine ricotta, maple syrup, and pinch of salt to a food processor.

  6. 6

    Pulse until fully blended and set aside.

  7. 7

    Heat a saucepan over medium heat, add the butter and let melt.

  8. 8

    Add the red pepper flakes and paprika and lower the heat to medium-low.

  9. 9

    Simmer for about 1 minute and set aside.

  10. 10

    Spread the ricotta mixture on a serving dish and top with the roasted carrots.

  11. 11

    Drizzle the chili butter over the carrots and top with sea salt, and dried parsley and enjoy!