Honey Roasted Baby Carrots with Whipped Ricotta

A simple side dish that looks a little more special. These honey roasted baby carrots are tender, lightly caramelised and served over creamy whipped ricotta, then finished with crunchy pistachios, juicy pomegranate and fresh thyme.

Sweet, creamy and full of texture, this is an easy recipe that works beautifully as a side dish or a light vegetarian plate.

Ingredients

• 200g baby carrots
• Ricotta
• Honey
• Olive oil
• Garlic
• Fresh thyme
• Salt
• Black pepper
• Paprika
• Chopped pistachios
• Pomegranate seeds

Method

1. Season the carrots

Place the baby carrots on a piece of air fryer paper and brush with a little olive oil.

Season with salt, black pepper and paprika, making sure the carrots are evenly coated.

2. Air fry

Place the carrots in the air fryer and cook at 180°C for 12 minutes, until tender and lightly caramelised.

3. Whip the ricotta

While the carrots are cooking, add the ricotta to a bowl and whip until smooth and creamy.

Spread the whipped ricotta over a serving plate.

4. Build the dish

Arrange the warm carrots over the whipped ricotta.

Drizzle with a little olive oil and honey, then finish with chopped pistachios, pomegranate seeds and fresh thyme.

5. Serve

Serve immediately while the carrots are warm and the ricotta is creamy.

The little extra

For an even more flavourful finish, add a little extra honey just before serving. The combination of sweet roasted carrots, creamy ricotta, crunchy pistachios and fresh pomegranate makes every bite a little different.