Roasted Carrots with Whipped Ricotta and Hot Honey
A stunning dish that transforms simple carrots into a show-stopping side, balancing the earthiness of vegetables with creamy ricotta and a kick of hot honey.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Roasted Carrots
- 1 lb baby carrots (or small carrots, peeled)
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional) Optional ingredient
For the Whipped Ricotta
- 1 cup ricotta cheese Can be substituted with vegan alternatives
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
For Topping
- 2 tbsp hot honey (or regular honey with a pinch of chili flakes)
- 2 tbsp chopped pistachios Can substitute with walnuts or almonds
- 1 tbsp fresh thyme or parsley, chopped
- Extra tbsp olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the baby carrots with olive oil, honey, salt, black pepper, and smoked paprika (if using).
Roasting
- Spread the carrots on a baking sheet in a single layer, roasting for 25-30 minutes, turning halfway through.
Whipping Ricotta
- In a food processor, blend ricotta cheese with olive oil, lemon zest, lemon juice, and salt and pepper until smooth and creamy.
Assembly
- Spread whipped ricotta on a serving platter, top with roasted carrots, drizzle with hot honey, and sprinkle with pistachios and herbs.
Serving
- Serve warm or at room temperature.
Notes
For added sweetness, use spiced honey. Consider adding orange zest for flavor. Adjust honey heat to preference.