Description
Roasted Carrots with Whipped Ricotta and Hot Honey is an elegant, flavor-packed side dish that’s as beautiful as it is delicious. Sweet caramelized carrots are served over a bed of smooth, creamy ricotta and finished with a drizzle of fiery hot honey. This simple yet impressive recipe is perfect for holidays, dinner parties, or any night you want a stunning seasonal dish on the table.
Ingredients
- For the roasted carrots:
- 1 lb carrots, peeled and sliced (or left whole if thin)
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp fresh thyme or rosemary (optional)
- For the whipped ricotta:
- 1 cup whole milk ricotta cheese
- 1 tsp lemon zest
- 1 tbsp olive oil
- Pinch of salt
- Optional: 1–2 tbsp cream or milk for extra smoothness
- For the hot honey:
- ¼ cup honey
- ¼–½ tsp red pepper flakes or a few dashes hot sauce
- Optional toppings:
- Chopped fresh parsley or mint
- Crushed pistachios or walnuts
- Fresh lemon juice for finishing
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Toss carrots with olive oil, salt, pepper, and herbs. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
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While carrots roast, blend ricotta, lemon zest, olive oil, and salt in a food processor or with a hand mixer until creamy. Add a splash of cream if desired for extra smoothness.
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In a small saucepan, warm honey with red pepper flakes (or stir in hot sauce). Let it gently infuse for 2–3 minutes, then remove from heat.
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To serve, spread whipped ricotta on a platter, top with roasted carrots, and drizzle generously with hot honey.
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Finish with fresh herbs, crushed nuts, and a squeeze of lemon juice if using.
Notes
- For variety, use roasted parsnips or beets instead of carrots.
- Stir goat cheese into ricotta for a tangy upgrade.
- Add smoked paprika to the honey for a smoky kick.
- Dairy-free? Try whipped cashew cream instead of ricotta.
