Sticky Hot Honey Buttered Carrots with Ricotta

10 to 12 large carrots, cut into bite-sized pieces (an inch-or so; 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

⅓ cup honey

1 tsp salt

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

OPTIONAL: sesame seeds and chopped parsley, for serving

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Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position.
Put the carrot pieces on a large baking sheet and drizzle with enough olive oil to coat. Season with salt and pepper to taste. Roast for 15 minutes, rotating the pan about halfway through and giving them a stir.
Meanwhile, in a small saucepan set over medium heat, combine the honey, 1/2 tsp salt, balsamic vinegar, red pepper (or Sriracha or cayenne), and some cracked black pepper. Stir to combine and allow this to warm through; turn off the heat.
After the carrots have roasted for 15 minutes, take them out of the oven and drizzle with about ⅓ to ½ of the hot honey mixture – just enough to coat the carrots well. Stir them to coat and then roast for another 12 to 15 minutes, tossing halfway through, until sticky, very tender and browned.
Add the butter to the remaining hot honey and allow it to melt over low heat.
To serve spread the ricotta onto a plate or platter and pile the caramelized carrots on top. Drizzle with some of the honey butter and finish with a sprinkle of salt. Serve warm. (Sprinkle with optional sesame seeds and chopped parsley, if you like.)

Keywords: Sticky Hot Honey Buttered Carrots with Ricotta

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