Roasted Carrots With Whipped Ricotta And Chili Butter
Treat yourself to the perfect balance of sweet, creamy, and spicy! Try our Roasted Carrots with Whipped Ricotta and Chili Butter for a flavor-packed experience.
Ingredients
- 2 bunches carrots tops trimmed and cleaned
- 2 tablespoons extra-virgin olive oil
- Kosher salt as needed
- Freshly ground black pepper as needed
- 6 tablespoons unsalted butter cut into ½” cubes
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon paprika
- 1 cup whole milk ricotta cheese
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 400ºF (200ºC). If the carrots are large, cut them in half lengthwise. Place the carrots on a sheet pan in a single layer, drizzle with olive oil, and season with salt and pepper. Roast the carrots until tender and slightly browned, around 25 minutes.
- In a small saucepan over medium heat, melt the butter. Add the crushed red pepper flakes and paprika, then reduce the heat to medium-low. Simmer until the butter is fragrant, about 1 minute.
- Strain the butter through a fine mesh strainer and set it aside.
- In a food processor or mixing bowl, combine the ricotta and maple syrup. Blend until smooth, about 1 minute.
- Spread the ricotta on a serving dish, arrange the roasted carrots on top. Drizzle the chili butter over the carrots and finish with a sprinkle of salt and pepper. Serve warm.
Notes
Notes:
For an extra kick, add a squeeze of fresh lemon juice to the chili butter before drizzling over the carrots.