Roasted Carrots with Whipped Ricotta and Chili Butter
These carrots are cooked at a high temperature to bring out their natural sweetness, balanced by the spicy chili butter and cool whipped ricotta.
Servings 6
Calories 290kcal
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
- 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.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 154mg | Potassium: 582mg | Fiber: 5g | Sugar: 10g | Vitamin A: 27819IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 1mg