Serves 1
Directions
- 1Trim the tops off the carrots, leaving about half an inch of greens attached.
- 2Place the carrots on a baking sheet.
- 3Drizzle the carrots with olive oil.
- 4Season the carrots with salt and black pepper.
- 5Toss the carrots to coat them evenly with oil and seasonings.
- 6In a small pot, melt the butter over medium heat until it turns a light golden brown.
- 7Add red pepper flakes to the melted butter.
- 8Continue to cook the butter until it deepens in color and the red pepper flakes are fragrant, about 1-2 minutes.
- 9Carefully strain the chili butter through a fine-mesh sieve into a heatproof bowl to separate the solids.
- 10In a separate bowl, add the full-fat ricotta cheese.
- 11Add honey to the ricotta cheese.
- 12Whisk the ricotta and honey until smooth and creamy.
- 13Spread the whipped ricotta evenly onto a serving plate.
- 14Arrange the roasted carrots on top of the whipped ricotta.
- 15Drizzle the chili butter over the carrots.
- 16Garnish with fresh herbs, such as parsley.
Ingredients
- 1 bunch carrots with tops
- olive oil
- salt
- black pepper
- 1 cup unsalted butter
- 2 tsp red pepper flakes
- 15 oz full-fat ricotta cheese
- 2 tsp honey
Equipment
knifebaking sheetpotstrainerbowlwhiskspatulatongs
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m