Description
A vibrant, comforting dish featuring roasted root vegetables with creamy whipped ricotta and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, butternut squash, and carrots with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While vegetables roast, whip ricotta in a small bowl with a fork or whisk until smooth and creamy. Set aside.
- In a small saucepan, warm honey over low heat for 2-3 minutes. Stir in red pepper flakes and remove from heat to infuse.
- To serve, spread whipped ricotta on a platter, top with roasted vegetables, drizzle with hot honey, and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.