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Cumin and Honey Roasted Carrots, Ricotta, and Gremolata Recipe

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3.9 from 3 reviews

This recipe features tender, sweet carrots roasted to perfection with cumin and honey, served atop creamy whole milk ricotta and finished with a fresh, zesty gremolata. The combination of warm spices, the natural sweetness of honey, and the refreshing herbaceous notes of gremolata creates a beautifully balanced dish perfect as a side or a light vegetarian main.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Carrots and Roasting

  • 1 pound carrots (from 2 smallish bunches)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon fine sea or kosher salt
  • 1/4 teaspoon red chile flakes

Ricotta

  • 12 ounces good quality, whole milk ricotta

Gremolata

  • juice of 1/2 a lemon
  • small handful mint leaves
  • small handful carrot greens
  • 1 small garlic clove
  • zest of half a lemon

Finishing

  • finishing salt, such as Maldon flake
  • black pepper

Instructions

  1. Roast the carrots: Preheat your oven to 375ºF and position a rack in the center. Trim and scrub the carrots, reserving the greens. Slice larger carrots lengthwise and halve crosswise if longer than 6 inches. Place the carrots on a baking sheet and drizzle evenly with olive oil and honey. Sprinkle the cumin seeds, red chile flakes, and salt over them. Roast the carrots, tossing occasionally, for 20-30 minutes until golden, tender, and collapsing in places.
  2. Warm the ricotta with carrots: Spread the ricotta in the bottom of a medium-sized baking dish. Top it with the roasted carrots along with any flavorful bits stuck to the pan. Bake for 5-10 minutes until the ricotta is warmed through.
  3. Prepare the gremolata: Just before serving, place mint leaves and carrot greens on a cutting board. Using a microplane or fine grater, grate the garlic clove and lemon zest over the herbs. Chop everything together finely with a sharp chef’s knife.
  4. Assemble and serve: Remove the ricotta and carrots from the oven. Sprinkle with some of the gremolata (you may not need all), squeeze over the juice of half a lemon, and top with a few pinches of flaky finishing salt and freshly ground black pepper. Serve the dish warm or at room temperature.

Notes

  • Use whole milk ricotta for the creamiest texture and best flavor.
  • Reserve carrot greens for gremolata to add a fresh, slightly earthy herbaceous note.
  • Adjust the amount of red chile flakes according to your spice preference.
  • Honey adds a gentle sweetness that complements the warm cumin perfectly.
  • The gremolata is best made fresh right before serving to preserve its bright flavors.
  • This dish works well as a vegetarian main or a flavorful side dish.

Find it online: https://allcookedup.com/cumin-and-honey-roasted-carrots-ricotta-and-gremolata-recipe/