Fresh honeycomb is available from select grocers and delicatessens and is well worth seeking out. It has a floral brightness and chewiness that works wonderfully with the carrots and creamy salted ricotta. Alternatively, you can sparingly drizzle the carrots with regular honey. If your carrots are on the larger side, halve them lengthways to ensure they roast evenly.
650g heirloom carrots (about 12), tops trimmed
1½-2 tbsp ricebran oil
3 heaped tsp caraway seeds
salt and pepper, to season
1-2 tsp salt flakes
about 80g fresh honeycomb
microherbs to serve (optional)
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Add the carrots to a roasting dish and drizzle with oil. Scatter over the caraway seeds, season with salt and pepper and toss to coat. Pour about 160ml water into the tray. Cover tightly with foil and roast for 30 minutes.
3. Remove the foil and cook for a further 15 minutes or until the carrots are tender and the water has completely evaporated.
4. Combine the salt flakes and ricotta in a bowl. Taste – you should notice the salt flavour but not have it completely overpower. Adjust the seasoning as required.
5. Turn the carrots out onto a serving platter. Top with the salted ricotta and chunks of honeycomb, torn into pieces. Scatter over the microherbs (if using), season with salt and pepper and serve warm.
If you like this recipe try my Harissa and maple roasted carrots with garlicky cashew cream.