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.
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