1-Preheat oven to 400ºF (200ºC). Cut large carrots in half lengthwise if needed, then arrange them in a single layer on a sheet pan, toss with 2 tablespoons extra-virgin olive oil, and season with Kosher salt and freshly ground black pepper as needed.

2-In a small saucepan over medium heat, melt 6 tablespoons unsalted butter cut into ½-inch cubes. Add 1 teaspoon crushed red pepper flakes and ½ teaspoon paprika, then reduce heat to medium-low and simmer until fragrant, about 1 minute.

3-Strain the chili butter through a fine mesh strainer and set aside for that smooth, spicy drizzle.

4-In a food processor or mixing bowl, combine 1 cup whole milk ricotta cheese and 1 tablespoon maple syrup, then pulse or whisk until smooth and velvety, about 1 minute.

5-Spread the whipped ricotta on a serving dish, top with the roasted carrots, drizzle the chili butter over the top, garnish with a bit more salt and pepper, and serve warm.