Roasted Carrots with Whipped Ricotta and Hot Honey
Roasted carrots with whipped ricotta and hot honey is a bold, elegant dish that balances sweet, spicy, and creamy flavors. It’s perfect as an appetizer, side, or light vegetarian main, and comes together with ease.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
- 1 lb carrots, peeled or scrubbed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp garlic powder or cumin (optional)
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil (for ricotta)
- 1/4 cup honey
- 1/2 tsp red pepper flakes or hot sauce, to taste
- Fresh herbs (parsley or thyme), for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, pepper, and optional garlic powder or cumin. Spread on baking sheet.
- Roast for 25–30 minutes, turning halfway through, until golden and tender.
- Meanwhile, whip ricotta with lemon zest, lemon juice, salt, and olive oil using a food processor, hand mixer, or whisk until smooth and airy.
- Warm honey in a pan or microwave and stir in red pepper flakes or hot sauce to make hot honey.
- Spread whipped ricotta on a serving platter. Top with roasted carrots and drizzle with hot honey.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
- Use rainbow carrots for a colorful twist.
- Add goat cheese for tangier whipped ricotta.
- Top with toasted nuts or seeds like pistachios or pepitas for crunch.
- Maple syrup can substitute honey for a different sweetness profile.
- Store carrots and ricotta separately; reheat carrots and bring ricotta to room temp before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
