Roasted Carrots with Whipped Ricotta and Hot Honey
A show-stopping side dish featuring caramelized carrots, creamy whipped ricotta, and a drizzle of hot honey.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Hand Mixer
Ingredients
Ingredients
- 1 lb Baby Carrots, peeled
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 1/2 cup Ricotta Cheese
- 1 tablespoon Honey
- 1 teaspoon Hot Sauce Adjust to taste
- to taste Fresh Parsley for garnish Optional
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the peeled baby carrots onto the pan.
- Drizzle the carrots with olive oil and sprinkle with salt and pepper. Toss to coat evenly, then spread the carrots into a single layer. Roast in the preheated oven for 18-22 minutes, or until the carrots are tender and lightly browned, flipping halfway through.
- While the carrots roast, add ricotta cheese to a mixing bowl. Using a hand mixer or a sturdy whisk, whip the ricotta until it’s light and fluffy (about 1-2 minutes). Set aside.
- In a small bowl, combine honey with your preferred amount of hot sauce. Stir until smooth; taste and adjust the spice level if desired.
- Spread a generous dollop of whipped ricotta onto a serving platter or individual plates. Arrange the hot roasted carrots over the ricotta.
- Drizzle the hot honey over the carrots and ricotta. Sprinkle with fresh parsley if using. Serve immediately and enjoy!
Notes
Leftover carrots and ricotta can be stored separately in airtight containers in the refrigerator for up to 3 days.