For the carrots:
1 pound carrots (from 2 smallish bunches)
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon cumin seeds
1/4 teaspoon fine sea or kosher salt
1/4 teaspoon red chile flakes
12 ounces good quality, whole milk ricotta
juice of 1/2 a lemon
finishing salt, such as Maldon flake
For the gremolata:
small handful mint leaves
small handful carrot greens
1 small garlic clove
zest of half a lemon
Roast the carrots:
Position a rack in the center of the oven and preheat to 375ºF.
Trim and scrub the carrots, reserving the greens. Slice larger carrots in half lengthwise, and halve crosswise if longer than 6 inches. Place the carrots on a baking sheet, drizzle with the olive oil and honey, and sprinkle with the cumin, chile flakes, and salt. Roast, tossing occasionally, until the carrots are golden and collapsing in places and very tender, 20-30 minutes.
Spread the ricotta in the bottom of a medium-sized baking vessel. Top with the roasted carrots and any good stuff that’s stuck to the pan. Bake until the ricotta is warmed through, 5-10 minutes.
Meanwhile, make the gremolata just before serving:
Place the herbs on a cutting board, and use a microplane (or the finest holes on a box grater) to grate the garlic clove and lemon zest over the herbs. Use a sharp chef’s knife to chop everything together.
When the ricotta and carrots are done, remove from the oven and sprinkle with some of the gremolata (you may not need all of it), a good squeeze of lemon juice, a few pinches of flaky salt, and a grind or two of black pepper. Serve warm or at room temperature
Source: Alanna. “Cumin and Honey Roasted Carrots, Ricotta, and Gremolata • The Bojon Gourmet.” The Bojon Gourmet, 10 Dec. 2015, bojongourmet.com/2014/05/cumin-and-honey-roasted-carrots-ricotta/