Preheat the oven to 400°F (200°C).

Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.

Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.

Make the Whipped Ricotta:

In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.

Prepare the Hot Honey:

In a small saucepan over low heat, combine honey and red pepper flakes. Heat gently for 1-2 minutes, stirring frequently.

Remove from heat and stir in apple cider vinegar. Let cool slightly.

Assemble the Dish:

Spread the whipped ricotta on a serving platter, creating a smooth base.

Arrange the roasted carrots on top of the ricotta.

Add the Toppings:

Drizzle the hot honey over the carrots.

Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.

Serve:

Serve warm as a side dish or appetizer.

Details:

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4-6

Calories: ~180 per serving

These Roasted Carrots with Whipped Ricotta and Hot Honey are a perfect blend of sweet, spicy, and creamy flavors for your holiday table.