Roasted Carrots with Maple Ricotta & Spiced Butter Roasted Carrots with Maple Ricotta & Spiced Butter is a side dish that feels gourmet but comes together with simple ingredients and bold flavors. The natural sweetness of roasted carrots pairs beautifully with creamy maple ricotta and a warm, aromatic butter spiced to perfection. Why I Love This Recipe I love how this dish transforms humble carrots into something elegant and special. The roasting brings out their natural sweetness, while the maple ricotta adds a rich, creamy base with just a touch of sweetness. The spiced butter? It’s the magic touch that pulls everything together. It’s a dish I make when I want to impress without a lot of effort. Ingredients (Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) Carrots, peeled and halved lengthwise Olive oil Salt and pepper Ricotta cheese Maple syrup Butter Ground cinnamon Ground cumin Smoked paprika Crushed red pepper flakes (optional) Fresh herbs (like parsley or thyme), for garnish Directions I start by tossing the carrots in olive oil, salt, and pepper, then roast them in the oven until tender and caramelized. While they roast, I whip the ricotta with maple syrup until smooth and creamy. I make the spiced butter by melting butter in a small pan and adding cinnamon, cumin, smoked paprika, and red pepper flakes. I cook it just until fragrant. Once the carrots are roasted, I spread the maple ricotta on a serving plate, top it with the warm carrots, and drizzle everything with the spiced butter. I finish with a sprinkle of fresh herbs for color and brightness. Servings and timing This recipe serves 4 to 6 as a side dish and takes about 35 minutes in total—10 minutes of prep time and 25 minutes of roasting. Variations I sometimes swap the carrots for parsnips or sweet potatoes. If I want to make it more savory, I leave out the maple syrup in the ricotta and just go with plain whipped ricotta. A handful of toasted nuts or seeds like pistachios or pumpkin seeds on top adds a nice crunch. I’ve also added a splash of balsamic reduction for an extra layer of flavor. Storage/Reheating I store any leftovers in the fridge for up to 3 days. I reheat the carrots in the oven or in a skillet to keep their roasted texture. The ricotta can be stored separately and re-whipped if needed before serving. FAQs Can I use store-bought ricotta? Yes, I use store-bought ricotta often. Just make sure it’s a good quality, full-fat version for the best texture and flavor. Is this dish sweet or savory? It’s a perfect balance of both. The carrots and maple ricotta bring natural sweetness, while the spices in the butter and the salt help ground it with savory depth. Can I serve this cold? I prefer it warm or room temperature, especially the spiced butter, but it can be served cold as part of a salad-style dish. What herbs go best with this? I love using fresh parsley or thyme. Mint also works beautifully if I want a more refreshing finish. Can I make this ahead? Yes, I often roast the carrots and prep the ricotta a few hours ahead. I just reheat the carrots and butter before assembling to serve. Conclusion Roasted Carrots with Maple Ricotta & Spiced Butter is one of those dishes that feels both rustic and refined. It’s packed with contrasting flavors and textures—sweet, savory, creamy, and spiced. Whether I serve it at a holiday meal or just as a fancy weeknight side, it always gets compliments.