Description
Roasted Carrots with Whipped Ricotta and Hot Honey – an elegant yet easy side dish with caramelized carrots, creamy whipped ricotta, and a drizzle of spicy-sweet hot honey.
Ingredients
- 1 ½ lbs fresh carrots, peeled and trimmed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup whole-milk ricotta cheese
- 2 tbsp heavy cream (optional, for extra smoothness)
- 1 tbsp lemon zest
- 2 tbsp hot honey (store-bought or homemade)
- 1 tbsp fresh herbs (thyme, mint, or parsley), chopped
- Optional garnish: toasted nuts or seeds for crunch
Instructions
- Preheat the Oven – Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prep the Carrots – Peel and trim carrots; if large, slice lengthwise for even cooking.
- Season – Place carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast – Bake for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
- Whip the Ricotta – In a food processor, combine ricotta, olive oil, heavy cream (if using), and lemon zest. Blend until smooth and airy. Season with a pinch of salt to taste.
- Assemble – Spread the whipped ricotta on a serving platter. Arrange roasted carrots on top.
- Finish and Serve – Drizzle with hot honey and sprinkle with herbs. Garnish with nuts or lemon zest if desired. Serve warm or at room temperature.
Notes
- Use rainbow carrots for a colorful presentation.
- For extra flavor, add a dash of smoked paprika or cumin before roasting.
- Don’t over-blend the ricotta — it should be fluffy, not runny.
- Homemade hot honey: Mix ¼ cup honey with ½ tsp red pepper flakes, warm for 1–2 minutes, and let cool before drizzling.
- Make ahead: Roast carrots a day early; whip ricotta right before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes