Roasted Carrots with Whipped Ricotta and Chili Butter

Prep carrots.

Heat oven to 400ºF (200ºC). Trim stems and scrub carrots clean. Cut any large carrots in half lengthwise if needed. Arrange carrots in a single layer on a sheet pan and toss in olive oil.


Roast carrots.

Season with salt and pepper and roast the carrots until tender and slightly browned, about 25 minutes.


Make chili butter.

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.


Strain chili butter.

Remove and strain the butter through a fine mesh strainer. Set the butter aside until ready to use.


Whip ricotta.

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.


Assemble and serve

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.