• Preheat your oven to 425°F (220°C).
• Toss carrots with olive oil, maple syrup, smoked paprika, salt, and pepper.
• Spread out evenly on a baking sheet lined with parchment.
• Roast for 25–30 minutes, flipping once, until tender with crispy golden tips.
2. Make the Whipped Ricotta
• In a food processor or with a hand mixer, combine ricotta, Greek yogurt, lemon zest, lemon juice, and salt.
• Blend for 1–2 minutes until silky, smooth, and fluffy.
• Chill until ready to serve — it gets even creamier.
3. Infuse the Hot Honey
• In a small saucepan, gently warm honey with red pepper flakes over low heat (5 minutes max).
• Stir in apple cider vinegar if using, and let it cool slightly.
• Keep it warm for drizzling, or store in a jar for later.
4. Assemble & Serve
• Spread whipped ricotta on a serving platter or shallow dish.
• Arrange roasted carrots on top.
• Drizzle generously with warm hot honey.
