Maple Mustard Glazed Carrots with Whipped Ricotta Recipe
This recipe for Maple Mustard Glazed Carrots with Whipped Ricotta offers a delightful combination of sweet and tangy flavors enhanced by warm spices. Roasted to perfection, the carrots are coated in a luscious maple mustard glaze, served atop creamy, zesty whipped ricotta, and garnished with sweet medjool dates and crunchy pecans for a textured finish. It makes a perfect side dish that’s both elegant and easy to prepare.
- 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
Carrots and Glaze
- 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 ground cinnamon
- Kosher salt, to taste
- Black pepper, to taste
Whipped Ricotta
- 1 cup whole milk ricotta con latte
- 1 tbsp lemon juice
- Kosher salt, to taste
- Black pepper, to taste
Garnishes
- Medjool dates, pitted and chopped
- Pecans, chopped
Instructions
- Preheat and prepare glaze: Preheat your oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, coriander, paprika, cinnamon, kosher salt, and black pepper 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. Toss gently to evenly coat each carrot slice, then spread them out in a single layer without overlapping.
- Roast the carrots: Place the baking sheet in the preheated oven and roast the carrots for 25 minutes total, flipping them halfway through to ensure even cooking. When 8 to 10 minutes remain, use a pastry brush to baste the carrots with the remaining glaze. Optionally, switch the oven to broil for the last few minutes to achieve a slight caramelized finish. Remove from oven and let cool slightly.
- Prepare whipped ricotta: While the carrots are roasting, place the whole milk ricotta, lemon juice, kosher salt, and black pepper into a small food processor. Blend until smooth and creamy with a light, airy texture.
- Assemble and garnish: Spread the whipped ricotta evenly on your serving dish. Arrange the glazed carrots on top. Garnish with chopped medjool dates and pecans for sweetness and crunch. Serve warm or at room temperature and enjoy!
Notes
- You can adjust the spices in the glaze to your taste, adding more paprika for smokiness or more cinnamon for warmth.
- Using whole milk ricotta ensures the whipped mixture is creamy; low-fat ricotta can be used but may yield a less smooth texture.
- Roasting time may vary slightly depending on your oven and carrot thickness; carrots should be tender but not mushy.
- For a vegan version, substitute ricotta with a plant-based ricotta alternative or cashew cream.
- Medjool dates add a natural sweetness; dried cranberries or raisins can be used as alternatives.
