Preheat your oven to 425°F (220℃).

Place the peeled and cut carrots onto a baking sheet. Drizzle with olive oil and season with salt,
pepper, and optional spices like cumin and smoked paprika.

Toss the carrots to coat evenly and spread them in a single layer.

Roast in the preheated oven for 20-30 minutes, or until the carrots are tender and lightly
caramelized, tossing halfway through for even cooking.

In a food processor or blender, combine the ricotta cheese, olive oil, lemon zest, lemon juice,
and a pinch of salt and pepper.

Blend until smooth and creamy. If it's too thick, you can add a tiny bit of water or more olive oil
to achieve your desired consistency.

Taste and adjust seasoning, adding more salt or lemon juice if necessary.

In a small saucepan, heat the honey over medium-low heat.

Stir in the red pepper flakes and cook for 1-2 minutes, just until the honey is warm and infused
with the spice.

If you want to thin it out a bit, add a tablespoon of water and stir to combine.

Once the carrots are roasted, transfer them to a serving platter.

Spoon the whipped ricotta over the roasted carrots, allowing some of it to spill over the edges.

Drizzle the hot honey generously over the top of the dish.

Optionally, garnish with fresh herbs like parsley or thyme.

Serve and Enjoy!