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maple mustard glazed carrots with whipped ricotta on oblong white platter with gold serving spoon

Maple Mustard Glazed Carrots with Whipped Ricotta

If you're looking for a veggie side dish that can steal the whole dinner show, these Maple Mustard Glazed Carrots with Whipped Ricotta are for you! The sweet & spiced glazed carrots get beautifully caramelized in the oven and then are served over a bed of creamy whipped ricotta. They taste impressive but are quite easy to make, with a handful of simple ingredients and just 35 minutes of your time!
Servings 5 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

  • cutting board
  • peeler
  • knife
  • small bowl
  • spoon
  • baking sheet
  • parchment paper
  • Pastry brush
  • small food processor

Ingredients

For the Maple Mustard Glazed Carrots:

  • 2 lbs carrots peeled & cut into thick slices on the bias (diagonal)
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1.5 tbsp dijon mustard
  • ½ tsp coriander
  • ½ tsp paprika
  • ¼ tsp cinnamon
  • kosher salt & black pepper to taste

For the Whipped Ricotta:

  • 1 cup whole milk ricotta con latte *
  • 1 tbsp lemon juice
  • kosher salt & black pepper to taste

For Garnish:

  • medjool dates pitted & chopped
  • pecans chopped

Instructions

  • First, preheat your oven to 425F and line a baking sheet with parchment paper. Then, in a small bowl mix together the olive oil, maple syrup, dijon mustard and spices. Stir until combined.
    2 tbsp olive oil, 2 tbsp maple syrup, 1.5 tbsp dijon mustard, ½ tsp coriander, ½ tsp paprika, ¼ tsp cinnamon, kosher salt & black pepper
  • Add carrots to the prepared baking sheet and pour about half of the maple mustard sauce on top. Reserve the remaining sauce for later. Toss to coat, then spread out evenly on the baking sheet so that there's no overlap.
    2 lbs carrots
  • Transfer baking sheet to the oven and let the carrots roast for about 25 minutes, flipping halfway. When there are 8-10 minutes left, use a pastry brush to baste the carrots with the remaining maple mustard sauce. Optionally, switch to broil for a few minutes at the end.
  • Allow the carrots to cool down for a few minutes, while you prepare the whipped ricotta. Add the ricotta, lemon juice, kosher salt & black pepper to a small food processor and blend until smooth.
    1 cup whole milk ricotta con latte, 1 tbsp lemon juice, kosher salt & black pepper
  • Spread out whipped ricotta on your serving dish, top with maple mustard glazed carrots and garnish with chopped dates & pecans. Enjoy!
    medjool dates, pecans

Video

Notes

*NOTE: Ricotta con latte is slightly different than normal ricotta cheese. It has added milk which yields a creamier, smoother texture and richer flavor. I typically use the brand BelGioioso which is found in the specialty cheese area of your grocery store, near burrata and mascarpone. If you can't find this, you can substitute normal ricotta but you may need to add a bit of olive oil to smooth it out.
Calories: 237kcal
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: carrots, Dijon, Gluten Free, Holiday Recipes, Maple Syrup, Mustard, Ricotta, Side Dish, Vegetarian

Nutrition

Calories: 237kcal | Carbohydrates: 25g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 217mg | Potassium: 668mg | Fiber: 5g | Sugar: 14g | Vitamin A: 30634IU | Vitamin C: 12mg | Calcium: 177mg | Iron: 1mg