Roasted Carrots with Whipped Ricotta and Hot Honey

Roasted Carrots with Whipped Ricotta and Hot Honey is a stunning side dish that’s equal parts elegant and comforting. Sweet, caramelized carrots are served over a bed of creamy whipped ricotta, then finished with a generous drizzle of spicy hot honey. It’s simple, beautiful, and packed with flavor in every bite.

Why You’ll Love This Recipe

I love this dish because it brings together sweet, creamy, and spicy elements in such a satisfying way. The roasted carrots get beautifully tender with crispy edges, while the whipped ricotta is light and smooth. The hot honey adds a fiery-sweet finish that makes everything pop. Whether I serve it as a side, appetizer, or even a vegetarian main, it always feels a little special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the roasted carrots:
carrots, peeled and sliced (or left whole if small)
olive oil
salt and pepper
fresh thyme or rosemary (optional)

for the whipped ricotta:
ricotta cheese
lemon zest
olive oil
salt
optional: a splash of cream or milk for extra smooth texture

for the hot honey:
honey
red pepper flakes or a splash of hot sauce

optional toppings:
fresh herbs (like parsley or mint)
crushed pistachios or walnuts
lemon juice for brightness

directions

1. I preheat the oven to 425°F (220°C).

2. I toss the carrots with olive oil, salt, pepper, and herbs, then spread them on a baking sheet. I roast for 25–30 minutes, flipping once, until tender and caramelized.

3. While the carrots roast, I make the whipped ricotta by blending ricotta, lemon zest, olive oil, and salt in a food processor or with a hand mixer until smooth. I add a splash of cream if I want it extra silky.

4. I prepare the hot honey by gently warming the honey with red pepper flakes or stirring in hot sauce. I let it infuse for a few minutes, then remove from heat.

5. To assemble, I spread a layer of whipped ricotta on a serving plate, top with the roasted carrots, and drizzle generously with hot honey.

6. I finish with fresh herbs, a squeeze of lemon juice, and nuts if using.

Servings and timing

This recipe makes 4 servings as a side dish or appetizer. Prep time is 10 minutes, roast time is 25–30 minutes, and total time is about 40 minutes.

Variations

Sometimes I swap carrots for roasted beets or parsnips. I’ve also stirred a little goat cheese into the ricotta for tang, or added smoked paprika to the honey for extra depth. When I want a dairy-free version, I use a whipped cashew spread instead of ricotta.

storage/reheating

I store leftover carrots and ricotta separately in the fridge for up to 3 days. To reheat, I warm the carrots in the oven or skillet until hot. The whipped ricotta can be stirred again to refresh the texture. I don’t heat the ricotta—it’s best served cool or at room temp.

FAQs

Can I make this dish ahead of time?

Yes, I roast the carrots and whip the ricotta in advance. I assemble just before serving for the best texture and presentation.

Is hot honey spicy?

It has a mild kick, but I can adjust the spice level by using more or fewer chili flakes or hot sauce.

Can I use store-bought hot honey?

Yes, when I’m short on time, store-bought hot honey works perfectly.

What type of ricotta should I use?

I use whole milk ricotta for the creamiest texture. I avoid watery ricotta and drain it if needed.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as the honey and seasonings are gluten-free too.

Conclusion

Roasted Carrots with Whipped Ricotta and Hot Honey is a simple yet show-stopping dish that brings bold flavor and beautiful presentation to any table. It’s the kind of recipe I turn to when I want something seasonal, fresh, and just a little fancy—without a lot of work. Whether I serve it for guests or just for myself, it never fails to impress.