These buttery spiced roasted carrots are the kind of simple side dish that instantly feels special. They caramelise beautifully in the oven, turning sweet, soft, and golden around the edges, while warm spices give them that festive, comforting flavour everyone loves. Served over a cloud of whipped ricotta, they become a gorgeous, vibrant dish that works dinner parties, festive tables or even weeknights.

To make them even more nourishing, we have added our beef organ blend collagen into the ricotta. Organised always blends in so seamlessly in any recipes adding a boost of goodness without altering the flavour. The result is a dish that looks really beautiful on the table, tastes incredible, and leaves you feeling properly nourished with every bite.

Serves 2- 3 as a side

Ingredients: 

• About 1kg of organic carrots - peeled and cut into thick and large slices
• 3 tbsp melted butter 
• 2 tbsp extra virgin olive oil 
• 1/2 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp smoked paprika
• 1 tsp garlic granules 
• 1 tbsp raw honey 
• A generous pinch of salt and pepper 

For the whipped ricotta: 

• 250g organic ricotta cheese 
• The zest and juice of 1/2 organic and unwaxed lemon 
• 1 tbsp extra virgin olive oil 
• 1 scoop of Organised 
• A generous pinch of salt and pepper 

Serve with:

• A sprinkle of pomegranate seeds 
• A sprinkle of chopped parsley 
  

1. Add the melted butter, olive oil, cumin, coriander, paprika, garlic granules, honey, salt and pepper to a large bowl and mix until well combined.
2. Toss in the chopped carrots until they are coated evenly in the marinade.
3. Spread on a large baking tray, making sure it’s not overcrowded so they can cook properly.
4. Roast in the oven at 200 degrees Celsius for 30-35 minutes until tender and slightly crispy around the edges.
5. In the meantime add the ricotta to a bowl together with the lemon juice, zest, olive oil, Organised, salt and pepper.
6. Mix everything really well until you have a fairly smooth and airy consistency. 
7. Spread the ricotta mix on a large serving plate. Lay the carrots on top and serve with a sprinkle of pomegranate seed and some chopped parsley.