Roasted Carrots with Whipped Ricotta and Chili Butter
Roasted Carrots with Whipped Ricotta and Chili Butter is a vibrant, flavorful dish that perfectly balances the natural sweetness of fresh carrots with a spicy kick from chili-infused butter and the creamy richness of whipped ricotta. This easy-to-make recipe is ideal for any occasion, be it a casual weeknight dinner or an elegant holiday gathering. The stunning presentation and bold flavors are sure to impress your guests, making it a must-try addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 bunches carrots (tops trimmed and cleaned)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 6 tablespoons unsalted butter
- 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). Halve larger carrots lengthwise and arrange in a single layer on a baking sheet.
- Toss the carrots in olive oil, seasoning with salt and pepper. Roast for about 25 minutes until tender and slightly browned.
- In a small saucepan over medium heat, melt the butter, then stir in crushed red pepper flakes and paprika; simmer for about 1 minute. Strain through a fine mesh strainer.
- Combine ricotta cheese and maple syrup in a food processor or mixing bowl; blend until smooth.
- Spread the whipped ricotta on a serving dish, top with roasted carrots, drizzle with chili butter, and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg