Roasted Carrots with Whipped Ricotta

 Roasted Carrots with Whipped Ricotta, Hot Honey, and Pistachio Crunch

Ingredients:

1 lb baby carrots, trimmed

2 tablespoons olive oil

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup ricotta cheese

2 tablespoons honey

1 teaspoon red pepper flakes

¼ cup chopped pistachios

Fresh parsley, for garnish

Instructions:

Preheat the oven to 400°F. Toss the carrots with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.

While the carrots roast, whip the ricotta in a food processor until light and fluffy. Set aside.

In a small bowl, combine honey and red pepper flakes for a spicy drizzle.

Serve roasted carrots over a smear of whipped ricotta. Drizzle with hot honey, sprinkle with pistachios, and garnish with parsley. Elegant and full of flavor!