Honey Glazed Carrots with Whipped Ricotta

How to make Honey Glazed Carrots with Whipped Ricotta

Prep Time: 15 minutes        |        Cook Time: 30 minutes        |        Serves: 4 - 6

Ingredients

• 1kg baby carrots, peeled, halved lengthways or left whole if small
• 2 tbsp The Olive Tree olive oil, plus extra 1 tbsp
• 2 tbsp Bramwells Australian honey
• 1 tbsp Stonemill ground cumin
• Stonemill ground black pepper and salt, to season
• 500g Emporium Selection traditional ricotta in basket
• 1 tbsp lemon juice
• ½ tsp salt
• 2 tbsp Forresters roasted and salted pistachio kernels, roughly chopped
• Thyme leaves, to garnish

Method

1. Preheat oven to 200°C (fan-forced). Line a large tray with baking paper.
2. Put carrots on tray, drizzle with extra olive oil, honey and sprinkle over cumin. Toss until carrots are well coated, then season. Roast for 25-30 minutes or until tender and caramelised.
3. Meanwhile, in a food processor, place the ricotta, olive oil, lemon juice and salt then process for 1-2 minutes or until light and smooth.
4. Spread ricotta on a serving plate, top with carrots, scatter pistachios and garnish with thyme leaves. Serve.

Tips:

• Whipped ricotta also makes a great tip. Just drizzle with olive oil and honey, then serve with grilled baguette and crudités.
• For a more decadent finish, toss carrots in 50g of butter before serving.
• Roasted almonds are a great alternative to pistachios in this dish.