Roasted carrots paired with creamy whipped ricotta for a perfect balance of savory, sweet, and creamy. A simple yet elegant side dish for any meal.

1 lb carrots, peeled and cut into sticks

2 tablespoons olive oil

Salt and pepper to taste

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 cup ricotta cheese

2 tablespoons heavy cream or milk

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Honey (optional, for drizzling)

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Preheat the oven to 400°F (200°C).
Toss the carrot sticks with olive oil, salt, pepper, cumin, coriander, and smoked paprika. Spread the carrots in a single layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly caramelized.
While the carrots are roasting, combine the ricotta cheese, heavy cream (or milk), and lemon juice in a food processor. Blend until smooth and creamy.
Transfer the whipped ricotta to a serving platter. Once the carrots are done, arrange them on top of the ricotta.
Garnish with fresh parsley and drizzle with honey, if desired, before serving.