Heat the grill. Set your barbecue to medium-high heat. You want solid heat and clean grates. If using a charcoal grill, aim for a two-zone fire so you can move the carrots off direct heat if needed.

Prep the carrots. If the carrots are large, halve them lengthwise so they’re a similar thickness. Pat them dry. Toss with 2 tablespoons olive oil, the cumin (or smoked paprika), honey if using, and a generous pinch of salt and pepper.

Toast the pecans. While the grill heats, warm a small skillet over medium heat. Toast the chopped pecans for 3–4 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool.

Make the lemony ricotta. In a bowl, stir the ricotta with lemon zest, a squeeze of lemon juice, a pinch of salt, pepper, and the garlic if using. Taste and adjust with more lemon or salt as needed. You want it bright but still creamy.

Grill the carrots. Lay the carrots across the grates. Grill, turning every 3–4 minutes, until tender with charred edges, about 12–18 minutes depending on thickness. If they color too fast, move them to indirect heat to finish.

Dress the carrots. When the carrots are done, toss them with a light drizzle of olive oil and a squeeze of lemon juice. This wakes up the flavor and adds sheen.

Plate it. Spread the ricotta on a platter in soft swirls. Top with the grilled carrots. Scatter the toasted pecans and chopped herbs over the top. Finish with a pinch of chili flakes, a thread of olive oil, and flaky salt.

Serve warm or at room temp. It’s great right away but also lovely after a short rest as the flavors mingle.