Tri-color Rainbow Carrots Roasted With Cinnamon Cumin And Smoked Paprika Drizzled With Honey

Tri-color Rainbow Carrots Roasted Ingredients

24 medium, whole tri-color carrots1 Tbs olive oil1 Tbs honey3/4 tsp cinnamon3/4 cumin1/2 tsp smoked paprika1⁄8 tsp cayenne1/2 tsp garlic salt1/4 tsp pepper

For Ricotta/goat Mixture

12 oz ricotta cheese8 oz goat cheese, room temperaturejuice from 1 lemonzest from 1 lemon2 garlic cloves, grated1 Tbs chives, chopped2 Tbs parsley leaves3⁄4 tsp salt1⁄4 tsp pepperpomegranate seedsroasted pumpkin seeds

Directions

1. Preheat oven to 400 degrees.2. Peel carrots, drizzle with olive oil, and honey. Sprinkle on the cinnamon, cumin, paprika, garlic, cayenne, garlic salt and pepper. Rub carrots well with the spice mixture. Place on parchment lined cookie sheet. Roasting time will depend on size of carrots, 20-30 minutes. Carrots are done when starting to carmelize (turn brown) and are fork tender.3. Mix the ricotta and goat cheeses together well. Stir in the lemon juice and zest, the chives, parsley, grated garlic , salt and pepper. Spread the creamy cheese mixture onto your serving platter. Top with the roasted carrots, sprinkle on the pomegranate seeds, pumpkin seeds, extra parsley leaves. Serve.