Maple Mustard Glazed Carrots with Whipped Ricotta Recipe
This Maple Mustard Glazed Carrots with Whipped Ricotta recipe features tender roasted carrots coated with a sweet and tangy maple mustard glaze, perfectly complemented by creamy, zesty whipped ricotta. Finished with a garnish of chopped medjool dates and pecans, this dish offers a delightful balance of flavors and textures, making it an ideal side for any meal or a flavorful vegetarian appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Glazed Carrots
- 2 lbs carrots, peeled and cut into thick diagonal slices
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1.5 tbsp Dijon mustard
- ½ tsp ground coriander
- ½ tsp paprika
- ¼ tsp cinnamon
- Kosher salt and black pepper, to taste
Whipped Ricotta
- 1 cup whole milk ricotta
- 1 tbsp lemon juice
- Kosher salt and black pepper, to taste
Garnish
- Medjool dates, pitted and chopped
- Pecans, chopped
Instructions
- Preheat and prepare glaze: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, ground coriander, paprika, and cinnamon until fully combined.
- Coat the carrots: Arrange the sliced carrots on the prepared baking sheet. Pour about half of the maple mustard glaze over the carrots, reserving the remainder. Toss the carrots gently to evenly coat them with the glaze, then spread them out in a single layer to prevent overlapping.
- Roast the carrots: Place the baking sheet in the oven and roast the carrots for 25 minutes, flipping them halfway through cooking. With 8-10 minutes remaining, use a pastry brush to baste the carrots with the reserved glaze. Optionally, switch the oven to broil for a couple of minutes at the end to caramelize the tops, watching carefully to avoid burning.
- Prepare whipped ricotta: While the carrots cool for a few minutes, combine ricotta, lemon juice, and a pinch of kosher salt and black pepper in a small food processor. Blend until the mixture is smooth and creamy.
- Assemble and serve: Spread the whipped ricotta evenly on your serving dish. Top with the glazed carrots, then garnish with chopped medjool dates and pecans for added sweetness and crunch. Serve immediately and enjoy!
Notes
- Make sure the carrots are cut into uniform thick diagonal slices to ensure even roasting.
- Using whole milk ricotta yields a creamier whipped texture; low-fat versions may be less smooth.
- Basting the carrots halfway through roasting enhances the glaze’s flavor and caramelization.
- Carefully monitor the broiling step to prevent burning the glaze on the carrots.
- This recipe can be doubled easily for larger gatherings.
- For a nut-free version, omit the pecans or substitute with toasted pumpkin seeds.
