Preheat oven to 400?F. Trim the greens from the carrots and scrub the dirt off with a paper towel.

Add the carrots to a roasting pan and top with olive oil, salt, and thyme. Toss and coat.

Roast for 20 to 30 minutes until crispy.

In a food processor, combine ricotta cheese ingredients. Pulse until smooth and creamy. If too thick, add additional extra virgin olive oil until your desired consistency is reached. Set aside at room temperature until the carrots have finished roasting.

To plate, spread the ricotta on the plate first, then top with the carrots, and garnish with hot honey, chopped pistachios, and additional thyme.