Rich, creamy, and stunning depth of flavor. If this is the flavor profile you’re looking for, you need to try this Florida Orange Juice Maple Roasted Carrots with Whipped Ricotta. The ideal balance of flavors and textures makes this the right side dish for any entree, or the proper tagalong for your next potluck.
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Prep Time
15 minsCook Time
45 minsTotal Time
1 hrServings
5Ingredients
Orange Maple Reduction
- ¾ cup Florida Orange Juice
- 6 tablespoons pure maple syrup
Whipped Ricotta
- 2 cups whole milk ricotta cheese
- 3 tablespoons orange maple reduction (reserved)
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- ⅛ teaspoon red pepper flakes (optional)
Maple Roasted Carrots
- 1 pound carrots, about 7-8 medium carrots, peeled and cut into ½-inch rounds
- 2 tablespoons olive oil
- 4 tablespoons pure maple syrup
- ½ cup Florida Orange Juice
- 1 tablespoon orange zest
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (optional)
To serve
- Remaining orange maple reduction
- 2 tablespoons chopped fresh parsley
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare the orange juice maple reduction: In a small saucepan, combine orange juice and maple syrup. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until the mixture reduces by about one-third to approximately ½ cup. Set aside to cool.
- Prepare the carrots: Place the carrots in a large mixing bowl.
- In a small container, whisk together olive oil, maple syrup, orange juice, orange zest, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried thyme, and red pepper flakes (if using). Pour the seasoning mixture over the carrots and toss thoroughly to ensure all carrots are well coated.
- Arrange carrots in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, until carrots are tender and caramelized, and the liquid has reduced to form a glossy glaze.
- Meanwhile, prepare the whipped ricotta: In a food processor, combine ricotta cheese, 3 tablespoons of the cooled orange juice maple reduction, orange zest, kosher salt, black pepper, dried oregano, dried thyme, and red pepper flakes (if using). Process until smooth and creamy, about 1 to 2 minutes. Taste and adjust seasonings as needed.
- Spread the whipped ricotta mixture in a shallow serving dish or platter.
- Once carrots are finished roasting, arrange them over the whipped ricotta. Drizzle with any remaining pan juices and additional orange juice maple reduction. Garnish with chopped parsley and black pepper.
- Serve immediately while carrots are warm.
Nutrition Facts
5 servings
Serving size(254g)
Amount per serving
Calories400
% Daily Value*
Total Fat 19g29%
Saturated Fat 9g57%
Trans Fat 0g
Cholesterol 51mg17%
Sodium 798mg35%
Total Carbohydrate 48g16%
Dietary Fiber 1g5%
Total Sugars 37g
Protein 12g24%
Vitamin D 0mcg1%
Calcium 290mg29%
Iron 1mg6%
Potassium 423mg12%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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