1: Prepare and Roast the Carrots

1. Preheat your oven to 400°F (200°C).
2. Wash and peel the carrots. Halve standard-sized carrots lengthwise to ensure even cooking.
3. Toss the carrots in a large bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
4. Arrange the seasoned carrots on a baking tray in a single layer to avoid overcrowding.
5. Roast in the preheated oven for 20–25 minutes, flipping the carrots halfway through. The carrots should be tender and caramelized with slightly crisp edges.

 2: Whip Up the Ricotta

1. Combine ricotta cheese, heavy cream, lemon zest, salt, and black pepper in a food processor or blender.
2. Blend the mixture until it becomes smooth and fluffy, scraping down the sides as needed.
3. Transfer the whipped ricotta to a bowl, cover, and refrigerate until ready to use.

 3: Create the Hot Honey

1. In a small saucepan, gently warm the honey over low heat for about 2 minutes.
2. Stir in the crushed chili flakes and continue heating for another minute.
3. Remove the pan from heat and stir in the apple cider vinegar. Let the hot honey cool slightly.

 4: Assemble the Dish

1. Spread the whipped ricotta evenly across a large serving plate or platter.
2. Arrange the roasted carrots over the ricotta, layering them in an overlapping pattern for visual appeal.

 5: Add the Finishing Touches

1. Generously drizzle the hot honey over the carrots.
2. Sprinkle chopped pistachios on top for crunch.
3. Garnish with minced parsley or chives for a fragrant and colorful finish.
4. Serve immediately, or let it rest at room temperature for 10–15 minutes before serving.