Roasted Carrots with Whipped Ricotta and Hot Honey
Tender roasted carrots, sweet and caramelized from high-heat roasting, are served over a cloud of whipped ricotta and drizzled with spicy-sweet hot honey. This dish is both rustic and refined, perfect as a side, starter, or even a light lunch with crusty bread.
Prep Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
For the Roasted Carrots:
1 lb (450 g) rainbow or regular carrots, peeled and halved lengthwise
1–2 tbsp olive oil
Salt and pepper, to taste
Optional: 1/2 tsp ground cumin or coriander for extra flavor
For the Whipped Ricotta:
1 cup whole milk ricotta
1–2 tbsp olive oil
Zest of 1 lemon
1 tbsp lemon juice
Salt and pepper, to taste
For the Hot Honey:
3 tbsp honey
1 tsp red pepper flakes (adjust to taste)
Optional: 1/4 tsp apple cider vinegar for a tangy kick
To Garnish:
Fresh mint, parsley, or thyme
Crushed pistachios or walnuts (optional)
Lemon zest or microgreens
Instructions
1. Roast the Carrots
Preheat oven to 425°F (220°C).
Toss carrots with olive oil, salt, pepper, and optional spices.
Spread evenly on a baking sheet (don’t overcrowd).
Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
2. Make the Whipped Ricotta
While carrots roast, place ricotta, olive oil, lemon zest, juice, salt, and pepper in a food processor.
Blend until smooth and fluffy (about 1 minute). Taste and adjust seasoning.
3. Prepare the Hot Honey
In a small saucepan or microwave-safe bowl, gently heat honey and chili flakes until just warm and infused—about 2–3 minutes.
Let sit for 5 minutes. Optionally stir in apple cider vinegar for brightness.
4. Assemble
Spread whipped ricotta on a serving platter or individual plates.
Arrange roasted carrots on top.
Drizzle with hot honey.
Garnish with herbs, nuts, and lemon zest.
Notes & Tips
Don’t skip whipping the ricotta – it creates a luxurious creamy base.
Rainbow carrots add color, but regular carrots work just as well.
Make it ahead: Ricotta and hot honey can be prepped a day ahead.
Mild version: Use less chili or swap for smoked paprika honey for gentle warmth.
Extra crunch: Add toasted nuts or seeds on top for texture.
Frequently asked questions FAQs
Q: Can I use store-bought whipped ricotta?
A: Yes, but freshly whipped ricotta gives a silkier texture and brighter flavor.
Q: How long does hot honey last?
A: Stored in a sealed jar, it lasts up to 2 weeks at room temp.
Q: Can I make it vegan?
A: Use vegan ricotta (like almond- or cashew-based) and maple syrup with chili instead of honey.
Q: What’s a good pairing?
A: Serve with grilled chicken, lamb chops, or warm flatbread for a complete meal.
Q: Can I use other vegetables?
A: Yes—try roasted parsnips, beets, or squash with the same setup.
Nutritional Information
Calories: ~20
Protein: 6g
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 18g
Fiber: 3g
Sugars: 10g (mostly from honey and carrots)
Sodium: ~250mg
Calcium:~15% DV
Vitamin A: ~120% DV
Vitamin C: ~15% DV