6 large carrots, peeled and cut into 2-inch long pieces
½ cup unsalted butter, cubed
½ cup maple syrup
¼ cup apple cider
3 tablespoons apple cider vinegar
1 teaspoon fresh thyme, leaves only
¼ teaspoon kosher salt
½ cup full-fat ricotta cheese
3-4 tablespoons roughly chopped pistachios
1. Preheat your oven to 450°F. In a casserole dish, combine the cut carrots, cubed butter, maple syrup, cider, and vinegar. Toss to combine, then sprinkle with the fresh thyme and salt. Roast until tender and golden, for about 30 minutes.
2. When ready, spoon dollops of ricotta over the carrots, then sprinkle with chopped pistachios.