10 to 12 large carrots, cut into bite-sized pieces (an inch-or so;Â I use enough to fill about half to 2/3 of a sheet pan)
Olive oil, for coating
1/2 tsp salt, plus more as needed
Cracked black pepper, to taste
â…“ cup honey
1 tsp saltÂ
1 TBSP balsamic vinegar
1 tsp crushed red pepper flakes (you can sub ¼ to ½ tsp cayenne or 1 TBSP Sriracha)
2 TBSP butter
8 oz ricotta
Â
OPTIONAL: sesame seeds and chopped parsley, for serving