One of the more common refrains heard around my childhood dinner table was 'eat your vegetables'. With the possible exception of creamed corn, I (unsuccessfully) did everything I could to get out of eating cooked canned vegetables. Back then vegetables didn't have the kind of siren call they have for me now. It took many years before I discovered how intoxicating the flavors of steamed, sautéed, and/or roasted fresh vegetables could actually be. Anytime anyone is feeling a bit nostalgic and says something like 'things were better when we were kids', I can't help but wonder if their rosy retrospection meant they grew up eating fresh vegetables.
Roasting root vegetables, particularly carrots, brings out their natural sweetness. When roasted with a mixture of melted butter, honey, minced garlic, apple cider vinegar, Kosher salt, and black pepper, you end up with their most heavenly version. But wait. When they are set over a bed of honey whipped ricotta and topped with lemon zest, chopped parsley, chopped pistachios, and flaky sea salt, you will experience a kind of head-spinning, vegetable euphoria you never knew was possible.
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Unlike many other vegetables, carrots do not fall into the 'seasonal' category as they are readily available year round. As an added benefit, they are generally one of the more inexpensive ones. Which means this is a side dish you can enjoy twelve months a year. Yet, in spite of their year round availability, carrots seem to have a special place on dinner tables during the spring. Between Easter and Passover, 'cooked' carrots are one of the traditional side dishes.
Peeled, cut on the diagonal, and sliced lengthwise in half, carrots are tossed in a honey-butter-garlic mixture and roasted for about 30-35 minutes. Roasting carrots at a relatively high temperature not only intensifies their flavor, but completely transforms them.
There are two equally delicious elements to this side dish. With complimenting flavors and textures, I would be hard pressed to tell you not to serve the honey roasted carrots over the honey whipped ricotta. When served together, this side dish is on the slightly decadent side, yet it is not a heavy one. Those taking only a small portion will either immediately regret that decision and hope there is enough left over for seconds.
Once the deliciously sweet and tender honey roasted carrots are placed on top of the honey whipped ricotta, there is the final layer of flavors to bring it all together.
Freshly grated lemon zest, chopped fresh parsley, chopped pistachios and flaky sea salt add flavor and texture to the dish. To say they are the perfect finishing touches would be an understatement.
The key to ensuring the most exceptional flavor in both the carrots and ricotta is to use a good quality honey. Whether it is store-bought or Farmer's Market bought, honey in glass jars ensures that honey is kept in its' natural state. Honey in plastic bottles will tend to lose its' water content and is subject to having chemicals leech into it. In other words, don't use the plastic bottles of honey for this recipe (or any recipe for that fact).
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The Honey Roasted Carrots with Honey Whipped Ricotta would be great paired with a roast chicken or lamb. Or they can be enjoyed all by themselves with some grilled bread. It's impressive as either a side dish or a main dish! Serve them for a weeknight meal or at Sunday or holiday dinner. I promise you won't have to remind anyone at the table to 'eat your vegetables'!
Recipe
Honey Roasted Carrots w/ Honey Whipped Ricotta
Serves 6-8
Ingredients
8-9 large carrots, approximately 1 1/2 pounds (681g), peeled, sliced on the diagonal, and cut lengthwise
4 Tablespoons unsalted butter
1/3 cup good quality honey
4 cloves of garlic, minced
1 teaspoon apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Zest from 1 medium sized lemon (1-2 teaspoons)
2 Tablespoons chopped parsley
1/4 cup (38g) pistachios, chopped
Flaky sea salt
16 ounces (453g) whole milk ricotta
1 Tablespoon + 1 teaspoon good quality honey
Pinch of Kosher salt
Directions
1. Preheat the oven to 400 degrees (F). Line a large, rimmed baking sheet with parchment paper. Set aside.
2. In a small-medium sized saucepan, add in the butter and honey. Heat over medium-low heat until the butter has melted.
3. Add in the minced garlic and continue cooking for additional 30-45 seconds.
4. Add in the apple cider vinegar, Kosher salt and black pepper. Reduce heat to low and simmer fro 5-6 minutes. Mixture should have the consistency of a syrup. Remove from the heat.
5. Put the peeled, cut carrots in a medium sized bowl. Pour 1/3 of the honey syrup over the carrots. Stir until well coated.. Pour the carrots onto the prepared baking sheet.
6. Bake for 20 minutes. Remove from the oven. Drizzle over another 1/3 of the honey syrup. Return to the oven and continue roasting for another 10-15 minutes or until carrots are tender.
7. While the carrots are roasting, add the whole milk ricotta, honey, and Kosher salt to a medium sized bowl. Beat until smooth and creamy using either a whisk or hand held beaters.
8. Spread the honey whipped ricotta onto the serving platter.
9. Drizzle the remaining honey mixture over the honey whipped ricotta.
10. Spoon the roasted carrots on top. Top with the lemon zest, chopped parsley, and pistachios. Lightly sprinkle with flaky sea salt. Serve immediately.
Notes: (1) The honey mixture may need to reheated to loosen up before adding more to the roasting carrots and drizzling on top of the honey whipped ricotta. (2) If you have any leftovers, cover and store in the refrigerator. Head in the microwave in 30 second increments until heated through.