Roasted Carrots with Whipped Ricotta and Hot Honey: A Sweet and Savory Delight

Preheat the oven to 400°F (200°C).
Toss the carrots in olive oil, salt, pepper, and cumin (if using).
Spread the carrots in a single layer on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and lightly caramelized, flipping halfway through.
Whip the Ricotta:

While the carrots roast, place the ricotta cheese, heavy cream (or milk), olive oil, salt, and pepper in a food processor or blender.
Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
Make the Hot Honey:

In a small saucepan, heat the honey over low heat.
Stir in the red pepper flakes and cook for 1-2 minutes until heated through and fragrant. Remove from heat and set aside.
Assemble the Dish:

Once the carrots are roasted, arrange them on a serving platter.
Dollop the whipped ricotta over the carrots.
Drizzle the hot honey generously over the top, and finish with a sprinkle of fresh herbs (optional).
Serve:

Serve the roasted carrots warm, as a side dish or appetizer.
Serving and Storage Tips