Maple Miso Carrots over Whipped Ricotta

0 Preheat the oven to 425°F. Toss the peeled carrots with olive oil, salt, and pepper, and arrange them in an even layer on a baking sheet. Roast for 25–30 minutes, or until tender and lightly caramelized.
1 While the carrots roast, whisk together the miso, apple cider vinegar or lemon juice, maple syrup, Dijon, salt, and pepper in a small bowl until smooth and glossy. Taste and season as necessary.
2 In a food processor, combine the ricotta, lemon juice, lemon zest, a drizzle of maple syrup if using, and a pinch of salt and pepper. Blend until light, creamy, and whipped, about 30 seconds. Taste and adjust seasoning as needed.
3 Remove the carrots from the oven and brush generously with the maple miso glaze. Return them to the oven for 5–7 minutes, or until the glaze becomes tacky and slightly caramelized.
4 Spread the whipped ricotta onto a serving platter, creating a swoosh across the base. Arrange the glazed carrots on top.
5 Finish with chopped parsley, pomegranate arils, any leftover glaze, and a final pinch of salt and pepper. Serve warm or at room temperature. Enjoy!