Roasted Carrots with Whipped Ricotta and Hot Honey
A vibrant dish featuring sweet roasted carrots paired with creamy whipped ricotta and drizzled with hot honey for a delightful contrast of flavors.
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 for added flavor
For the Whipped Ricotta
- 1 cup ricotta cheese
- 2 tbsp olive oil For whipped ricotta
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper to taste For whipped ricotta
For Assembly
- 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 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.
Cooking
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway through until tender and golden-brown.
Prepare Whipped Ricotta
- In a food processor or with a hand mixer, blend the ricotta cheese with olive oil, lemon zest, lemon juice, salt, and pepper until creamy.
- Taste and adjust seasoning as needed.
Assembly
- Spread the whipped ricotta over a serving platter and arrange the warm roasted carrots on top.
- Drizzle with hot honey, and sprinkle with chopped pistachios and fresh herbs. Drizzle extra olive oil if desired.
Serving
- This dish can be served warm or at room temperature.
Notes
For added spice, consider adding chili flakes to the olive oil before tossing with the carrots. You can substitute baby carrots with parsnips, sweet potatoes, or beets for variations.