Granor honey brings natural sweetness to roasted carrots, balanced by tangy whipped ricotta, fresh thyme, and toasted nuts. A simple, seasonal side dish that highlights the flavors of the farm.
1. Preheat oven to 425 F. Trim the carrots, leaving smaller ones whole and halving or quartering larger carrots lengthwise into comparable sizes to ensure even cooking.
2. Toss the carrots with olive oil and salt. Arrange in a single layer on a sheet pan and roast until just beginning to soften and develop a little color around the edges, but not yet fully tender.
3. Whisk together Granor honey, apple cider vinegar, and thyme. Drizzle over the partially roasted carrots and toss to coat. Return to the oven for additional time until tender and caramelized.
4. While the carrots are finishing roasting, combine the ricotta, olive oil, lemon zest, lemon juice, and salt in a food processor. Blend until smooth and fluffy.
5. To assemble, spread the whipped ricotta across a serving platter and arrange the warm honey roasted carrots over the top. Scatter with toasted pistachios, fresh parsley, and flaky salt. Finish with a light drizzle of Granor honey.