Roasted Carrot and Feta Salad with Whipped Ricotta

1. Preheat the oven to 425°F.

2. Wash the carrots, remove the greens, and slice the carrots lengthwise.

3. In a small bowl, mix together the melted butter, 2 tablespoons olive oil, honey, 1/2 teaspoon salt, paprika, cumin, chili powder, and garlic powder to make the butter mixture.

4. Add the carrots to a casserole dish, drizzle with remaining oil, and toss to coat. Add fresh thyme sprigs on top and roast in the oven for 30-40 minutes, tossing halfway, until tender and browned.

5. While the carrots are roasting, make the crumble: chop the carrot greens finely, add and chop pistachios, then add and chop dates, and finally chop feta cheese, combining ingredients as you go. Add lemon zest from half a lemon, 1/4 teaspoon salt, olive oil drizzle, and a squeeze of lemon juice, and toss together. Set aside.

6. To make whipped ricotta, add ricotta cheese, a squeeze of lemon juice, 1/4 teaspoon lemon zest, a pinch of salt, and pepper to a mixing bowl. Use a hand mixer or whisk to whisk until fluffy.

7. Spread the whipped ricotta on a serving plate, top with roasted carrots, and sprinkle with the crumble. Serve.