Preheat your oven to 400°F. While it heats, trim the carrots, leaving about 1 inch of the green stems intact for visual appeal. Pat them dry with a paper towel—this helps them caramelize better and develop deeper color. Toss the carrots with olive oil, a generous pinch of salt, and black pepper, then spread them in a single layer on a baking sheet. Roast for 25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized at the edges.

While the carrots roast, add the ricotta and maple syrup to a food processor or blender. Blend for about 1 minute until the mixture is completely smooth and creamy. I like to use whole milk ricotta because it whips into an incredibly silky texture—it's worth seeking out. Transfer the whipped ricotta to a serving dish and set aside.

In a small pot or saucepan, melt the butter over medium heat. Once melted and foaming, add the red pepper flakes and paprika, stirring constantly for about 1 minute to bloom the spices and release their flavors into the butter. Be careful not to let the butter brown—you want it to remain pale golden. Strain the butter through a fine-mesh sieve to remove any spice solids, pressing gently on them to extract all the flavorful oil. Set the infused butter aside in a small bowl.

Remove the roasted carrots from the oven. Arrange them directly over the whipped ricotta base, nestling them slightly into the creamy layer. Drizzle the infused butter generously over the carrots, making sure to coat them well. I like to finish with a light sprinkle of garlic powder over the top for an extra layer of savory depth. Serve immediately while the carrots are still warm and the butter is dripping.