Roasted Carrots with Whipped Ricotta and Hot Honey

These Roasted Carrots with Whipped Ricotta and Hot Honey are a vibrant, flavorful side dish that feels fancy but is actually simple to prepare. The sweetness of caramelized carrots pairs beautifully with creamy ricotta and a spicy drizzle of hot honey for a stunning contrast in textures and tastes.

Why You’ll Love This Recipe

I love how this dish balances sweet, spicy, and savory in one elegant plate. The carrots roast until they’re tender and slightly crisp on the edges, and the whipped ricotta adds a creamy, tangy base that makes every bite rich and satisfying. The hot honey finishes it off with a bold kick that keeps things interesting. It’s a great addition to dinner parties or holiday meals, but I also make it on weeknights when I want something special.

Ingredients

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

• Carrots (preferably rainbow, trimmed and peeled)

• Olive oil

• Salt

• Black pepper

• Ricotta cheese (whole milk for best texture)

• Lemon zest and juice

• Honey

• Red pepper flakes or hot sauce

• Fresh herbs (like thyme or parsley, for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I toss the carrots with olive oil, salt, and pepper, then spread them out on the baking sheet in a single layer.

3. I roast the carrots for 25–30 minutes, turning once, until they’re tender and golden with slightly crisp edges.

4. While the carrots roast, I make the whipped ricotta by blending ricotta, lemon zest, a squeeze of lemon juice, salt, and a drizzle of olive oil until smooth and fluffy.

5. For the hot honey, I gently heat the honey in a small saucepan and stir in red pepper flakes or a splash of hot sauce.

6. Once the carrots are roasted, I spread the whipped ricotta on a serving plate, layer the carrots on top, and drizzle everything with the hot honey. I finish with a sprinkle of herbs.

Servings and timing

This recipe serves about 4 as a side dish. It takes around 10 minutes to prep and 30 minutes to roast, so I have it ready in about 40 minutes total.

Variations

I sometimes add roasted nuts like pistachios or walnuts for crunch, or swirl a little goat cheese into the ricotta for a tangier flavor. For an autumn twist, I toss the carrots with a touch of cinnamon or cumin before roasting. If I’m out of ricotta, whipped feta makes a great substitute too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the carrots gently in the oven or a skillet. I don’t recommend microwaving, as it can soften the texture too much. I always keep the ricotta and honey separate until ready to serve again.

FAQs

Can I make this dish ahead of time?

Yes, I roast the carrots and whip the ricotta in advance, but I wait to reheat and assemble just before serving to keep everything fresh and vibrant.

What’s the best ricotta to use?

I use whole milk ricotta for its creaminess. If it’s a bit watery, I drain it before whipping for a thicker texture.

Is hot honey the same as spicy honey?

Yes, it’s basically honey with a bit of heat. I either buy it or make it myself with honey and red pepper flakes or hot sauce.

Can I use baby carrots?

I can, but I prefer whole carrots for better texture and roasting. If I use baby carrots, I make sure to roast them a little longer to get good caramelization.

Can this be served cold?

Yes, I’ve served it chilled or at room temperature as a composed salad-style dish, and it’s still delicious.

Conclusion

Roasted Carrots with Whipped Ricotta and Hot Honey is one of those dishes that looks impressive and tastes even better. It’s simple enough to make any day, yet elegant enough for guests. I keep coming back to it whenever I want something healthy, flavorful, and totally satisfying.

Roasted Carrots with Whipped Ricotta and Hot Honey

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

These Roasted Carrots with Whipped Ricotta and Hot Honey are a simple yet elegant side dish featuring caramelized carrots, creamy ricotta, and a spicy-sweet honey drizzle. A perfect blend of textures and flavors, it’s ideal for dinner parties or a flavorful weeknight treat.

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Ingredients

• 1 lb carrots (preferably rainbow), trimmed and peeled
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup whole milk ricotta cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for ricotta)
• 1/4 cup honey
• 1/2 teaspoon red pepper flakes or a splash of hot sauce
• Fresh herbs (thyme or parsley), for garnish

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss carrots with olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
3. Roast for 25–30 minutes, turning once, until tender and golden with crisp edges.
4. While roasting, blend ricotta with lemon zest, lemon juice, olive oil, and a pinch of salt until smooth and fluffy.
5. In a small saucepan, gently heat honey and stir in red pepper flakes or hot sauce.
6. Spread whipped ricotta on a serving plate. Layer roasted carrots on top and drizzle with hot honey.
7. Garnish with fresh herbs and serve immediately.

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Notes

• Add roasted pistachios or walnuts for crunch.
• Swirl in goat cheese for a tangier ricotta base.
• Use cinnamon or cumin for an autumnal twist.
• Substitute whipped feta for ricotta if desired.
• Store components separately and assemble just before serving.

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Nutrition

• Serving Size: 1/4 recipe
• Calories: 230
• Sugar: 14g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 25mg