Roasted Carrots with Calabrian Chili Whipped Cottage Cheese

We’re giving carrots the ultimate upgrade with this creamy, tangy, and perfectly spicy dish. Good Culture cottage cheese creates a protein-packed base and brings in the heat when mixed with calabrian chili while roasted carrots balance this out with hints of sweet and savory. Top this dish with some crispy shallots for extra texture and watch this become the star of the dinner table!

Ingredients:

Roasted Carrots

• 1lb. carrots, washed and peeled (~10-12 thin medium carrots)
• ¼ cup of olive oil
• 2 tablespoons white vinegar
• 2 garlic cloves, grated
• 1 tablespoon honey
• 1 teaspoon paprika
• 1 ¼ teaspoon salt

Calabrian & Chili Crisp Whipped Cottage Cheese

• 1 ½ cup Good Culture cottage cheese (330 grams)
• 2 tablespoons of calabrian chili paste
• 1 teaspoon lemon juice
• 1 teaspoon of lemon zest (from 1 lemon)
• ¼ teaspoon salt, adjust to taste

Toppings

• Crispy shallots or onions, to top
• Honey, to drizzle
• Flaky salt

Instructions:

1. Preheat your oven to 425 degrees and line a baking tray with parchment or foil.
2. While oven preheats, trim and peel your carrots. Note: If you have big carrots, slice them lengthwise so they roast evenly and uniformly.
3. Place prepped carrots in a large shallow dish. Set aside.
4. Prepare your marinade by whisking the olive oil, vinegar, grated garlic, honey, paprika and salt.
5. Pour half of the marinade over the carrots in the dish. Reserve the remaining half to brush the carrots later half way through baking.
6. Massage the carrots well with the marinade and then dripping off any excess, place carrots on baking tray. Leave space between each carrots so they can roast evenly.
7. Bake the carrots for 20 minutes. Once the carrots have roasted for 20 minutes pull them out and brush the remaining marinade on them while flipping them. Place them back in the oven 15 to 18 minutes or until carrots are wrinkly and slightly charred.
8. While the carrots are finishing their second roast, make the spicy whipped cottage cheese. To a small food processor, add the cottage cheese, calabrian chili paste, lemon juice, lemon zest and salt. Blitz the mixture until super smooth and creamy. Set aside.
9. Once the carrots are done, pull them out.
10. On your desired dish, spoon the spicy whipped cottage cheese and use large swooping motions with your spoon to spread. Arrange the carrots on top. Drizzle with chili crisp oil, crispy shallots/onions and finish with a drizzle of honey. Top with flaky salt and enjoy!