A delicious recipe featuring roasted carrots seasoned with Aleppo and chipotle peppers, cumin, and cinnamon, served with a fresh pesto made from carrot top greens and a creamy lemon-garlic ricotta.
1. Set a large bowl of salted water to boil, then reduce to simmer and place whole washed carrots for 5 minutes, until barely tender. Drain.
2. Whip the ricotta with lemon juice, salt and pepper, garlic paste, and a touch of honey, then whip with EVOO streamed slowly in. Set aside in fridge.
3. Blend carrot top greens, basil, parmesan, pine nuts, and lemon juice to taste, then emulsify with EVOO.
4. Dry the carrots and season with EVOO, salt and pepper, Aleppo pepper, chipotle pepper, cumin, cinnamon, and honey, then toss.
5. Roast carrots until caramelized at 375-400°F (190-200°C), about 30 minutes depending on the oven.
6. Plate and garnish with toasted pinenuts.
