I love this vegetable side dish because the flavors and combination of contrasting textures make it seem complicated when in reality it’s actually quite simple. While I love serving whipped ricotta on bread or as a dip, it’s light enough to perfectly complement vegetables, like roasted ones, without overpowering them.
Heat oven to 400ºF (200ºC). Cut any large carrots in half lengthwise if needed. Arrange carrots in a single layer on a sheet pan and toss in olive oil. Season with salt and pepper and roast the carrots until tender and slightly browned, about 25 minutes.
Heat a small saucepan over medium heat, add the butter and allow to melt. Add the pepper and paprika and lower the heat to medium-low. Simmer until the butter is fragrant, about 1 minute.
Remove and strain the butter through a fine mesh strainer. Set the butter aside until ready to use.
Add the ricotta and maple syrup to the bowl of a food processor fitted with a blade attachment (or a mixing bowl and whisk by hand) and pulse until the mixture is smooth, about 1 minute.
Use a spatula to spread the ricotta on a serving dish and top with the roasted carrots. Drizzle the chili butter over the top and garnish with additional salt and pepper. Serve warm.
To cut down on prep work, especially if making this recipe for Thanksgiving, I recommend making the butter and whipped ricotta ahead of time. The butter can be stored refrigerated in an airtight container and melted again just before serving to drizzle over the top.
If you enjoy this recipe, give these roasted carrots recipes a try:
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I broke the unspoken rule and made a NEW recipe on Thanksgiving! So glad it was ROASTED CARROTS WITH WHIPPED RICOTTA AND CHILI BUTTER! The recipe was super easy and had very few ingredient I easily had on hand. Also, the timing for roasting the carrots was perfect. While the turkey rested the carrots roasted! I wish I had followed the suggestion to strain the chili butter. Next time I will. Such a crowd pleaser/new tradition made!
I’m so happy to hear you enjoyed Kate! Thanks for sharing!! Love when a new recipe works out well!!
These were a favorite at Thanksgiving and very easy to make. Highly recommend!
These carrots are decadent! And SO easy to make! I have served them solo at a pot luck and as the only side to my first attempt at Beef Wellington and everyone raved in both cases ❤️
So happy to hear that!! Thank you Blythe!! Oh I love beef Wellington! Sounds like a winning combination!