Roasted Carrots with Whipped Ricotta and Hot Honey
A spectacular dish that marries sweet roasted carrots with creamy whipped ricotta and a drizzle of hot honey, offering a vibrant and flavorful side.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Carrots
- 1 lb baby carrots, peeled or small carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika optional
For the Whipped Ricotta
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 pinch salt and pepper to taste
Toppings
- 2 tbsp hot honey or regular honey with a pinch of chili flakes
- 2 tbsp chopped pistachios
- 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 bowl, toss the baby carrots with olive oil, honey, salt, pepper, and smoked paprika (if using).
Roasting
- Spread the carrots in a single layer on a baking sheet and roast for 25-30 minutes, turning them halfway through until tender and caramelized.
Whipping the Ricotta
- In a food processor or with a hand mixer, blend the ricotta, olive oil, lemon zest, lemon juice, and seasoning until smooth.
Assembly
- Spread the whipped ricotta over a serving platter, arrange the roasted carrots on top, and drizzle with hot honey.
- Sprinkle with pistachios and fresh herbs and add extra olive oil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture. To make it vegan, substitute with plant-based ricotta and agave syrup.