Roasted Maple Carrots with Whipped Ricotta and Hazelnuts

Serves 4 (as a side)

Ingredients

4 carrots

1 ½ tbsp maple syrup (+ 1 tbsp for serving)

1 cup smooth ricotta

1/4 cup hazelnuts, roasted and roughly chopped

Method

1. Cut the carrots in half lengthways and place them on a baking tray lined with baking paper. Spray with olive oil and lightly brush each carrot with the maple syrup, turning to coat both sides. Sprinkle over some salt and place in the oven on 180°C for 25-30 minutes (or until golden), brushing again with maple syrup halfway through. Allow to cool slightly.

2. Place the ricotta and a pinch of salt in a large bowl and use a whisk to whip the ricotta until smooth and slightly aerated.

3. To serve, spread the ricotta on the base of the plate and place the roasted carrots on top. Drizzle over the remaining 1 tbsp of maple syrup and finish with the chopped roasted hazelnuts.