HONEY-CHILI CARROTS WITH WHIPPED RICOTTA & CARROT TOP-PISTACHIO-DATE CRUMBLE!

1. Preheat the oven to 425°F. 2. Wash the carrots. Remove the carrot greens and slice the carrots lengthwise. 3. Make the butter mixture. Add the melted butter, olive oil, honey, 1/2 tsp salt, the paprika, the cumin, the chili powder and the garlic powder to a small bowl. Mix to combine. 4. Add the carrots to a casserole dish, add the oil mixture and toss. Add the fresh thyme sprigs and place in the oven for 30-40 minutes, until tender and browned. Toss halfway. 5. While the carrots roast, make the crumble and the whipped feta. Add the carrot greens to a cutting board and finely chop, then add the pistachios and continue to chop, then add the dates and continue to chop, then the feta and finely chop, combining the ingredients as you go. Add lemon zest from 1/2 lemon and a 1/4 tsp salt and toss together. Finish with the olive oil drizzle and squeeze of lemon and then toss once more. Set aside. 6. Make the whipped ricotta. Add the ricotta, a squeeze of lemon, 1/4 tsp lemon zest and pinch salt and pepper to a mixing bowl. Use a hand mixer or whisk to whisk until fluffy. 7. Spread the ricotta on the plate, then top with the carrots and then the crumble.