Roasted Carrots with Whipped Ricotta and Hot Honey
Creamy whipped ricotta meets caramelized roasted carrots and a zingy hot honey drizzle in this irresistible side dish — simple, elegant, and endlessly comforting.
Servings: 4 servings
Equipment
- Baking Sheet
- Food Processor
- Small saucepan
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Baby Carrots or Heirloom Carrots Washed and peeled if desired
- 2 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- to taste Salt and Pepper
- 1 cup Ricotta Cheese Room temperature for easier whipping
- 2 tbsp Heavy Cream Cold or room temperature
- 1 tsp Lemon Zest Finely grated
- 1/4 cup Honey
- 1/2 tsp Red Pepper Flakes
- 1 tsp Apple Cider Vinegar
- 2 tbsp Chopped Pistachios Toasted for extra flavor
- 1 tsp Fresh Thyme Leaves Picked from stems
- to taste Fresh Parsley Chopped for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it for easy cleanup.
- Wash and peel the baby carrots or heirloom carrots. Trim any tough ends so they roast evenly.
- In a large bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, and salt and pepper to taste until they are evenly coated.
- Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast them in the oven for 20–25 minutes, flipping once halfway through, until they are tender and the edges are caramelized.
- While the carrots are roasting, add ricotta cheese, heavy cream, lemon zest, and a pinch of salt to a food processor. Blend until completely smooth and creamy. Set aside in a bowl.
- In a small saucepan over low heat, combine honey and red pepper flakes. Heat gently for 1–2 minutes, stirring frequently. Remove from heat and stir in apple cider vinegar.
- Once the carrots are done roasting, spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top.
- Drizzle the hot honey mixture over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley if using. Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Keep whipped ricotta and roasted carrots in separate containers for best texture.