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Roasted Carrots with Whipped Ricotta and Hot Honey

Roasted Carrots with Whipped Ricotta and Hot Honey

This Roasted Carrots with Whipped Ricotta and Hot Honey recipe is a delightful blend of sweet and savory flavors that will impress your guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrots
  • 1.5 lbs carrots, peeled and halved lengthwise
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 teaspoon smoked paprika optional
Whipped Ricotta
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon olive oil for ricotta
  • 1 zest lemon
  • salt and pepper to taste
Hot Honey
  • 0.25 cup honey
  • 0.5 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon apple cider vinegar for balance

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • food processor
  • saucepan

Method
 

Roasting Process
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss the carrots with olive oil, salt, and pepper. Arrange them on the baking sheet cut-side down. Roast for 25–30 minutes until tender and caramelized, flipping halfway through.
Whipped Ricotta Preparation
  1. In a food processor, combine the ricotta, heavy cream or milk, olive oil, lemon zest, salt, and pepper. Blend until smooth and airy.
Hot Honey Preparation
  1. In a small saucepan over low heat, warm the honey with red pepper flakes for about 3–4 minutes. Stir in apple cider vinegar and remove from heat.
Assembly
  1. Spread whipped ricotta on a serving platter, top with roasted carrots, and drizzle with hot honey. Garnish as desired.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 34gProtein: 7gFat: 13g

Notes

This dish is versatile and can be customized with different sweeteners or herbs according to your taste preference. Enjoy experimenting with the flavors!

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