Hot Honey Roasted Carrots with Whipped Ricotta and Pomegranate Crumble
Sweet, spicy, and stunning on the table, these Hot Honey Roasted Carrots with Whipped Ricotta and Pomegranate Crumble are a holiday side with flair. Tender carrots glazed in hot honey sit atop a cloud of lemony whipped ricotta, finished with jewel-like pomegranate, pistachios, and a touch of goat cheese. A festive balance of heat, creaminess, and crunch that tastes as beautiful as it looks.
Recipe - Maud #707
Hot Honey Roasted Carrots with Whipped Ricotta and Pomegranate Crumble
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
Ingredients
4 Tbs unsalted butter, room temperature
1/4 cup Nature Nate’s® Hot Honey
2 lbs whole baby carrots, peeled
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 cups whole-milk ricotta
1/4 cup parmesan cheese, grated
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1/2 tsp lemon zest
2 Tbs pomegranate arils, dried
2 Tbs shelled pistachios, chopped
1 Tbs fresh thyme, chopped
1 Tbs goat cheese crumbles
Directions
- Preheat oven to 400° F. Line a baking sheet with parchment paper. In a small bowl, stir together the softened butter and honey. Rub the mixture onto the carrots. Sprinkle with paprika, salt and pepper. Roast the carrots for 40 minutes or until tender and cooked through.
- Meanwhile, add the ricotta, parmesan, olive oil, lemon juice and lemon zest to a food processor. Pulse until smooth and creamy.
- Spread the whipped ricotta across a serving platter. Top with the carrots. Spoon drippings from the pan over the carrots. Sprinkle the pomegranate arils, pistachios, thyme and goat cheese over the carrots.
Nutritional Information
Per Serving: Calories: 340, Fat: 21 g (11 g Saturated Fat), Cholesterol: 65 mg, Sodium: 360 mg, Carbohydrates: 30 g, Fiber: 4 g, Protein: 9 g.
Prep Time
Cook Time
Servings
Directions
- Preheat oven to 400° F. Line a baking sheet with parchment paper. In a small bowl, stir together the softened butter and honey. Rub the mixture onto the carrots. Sprinkle with paprika, salt and pepper. Roast the carrots for 40 minutes or until tender and cooked through.
- Meanwhile, add the ricotta, parmesan, olive oil, lemon juice and lemon zest to a food processor. Pulse until smooth and creamy.
- Spread the whipped ricotta across a serving platter. Top with the carrots. Spoon drippings from the pan over the carrots. Sprinkle the pomegranate arils, pistachios, thyme and goat cheese over the carrots.
