Roasted Carrots with Whipped Ricotta and Honey
Tender roasted carrots seasoned with herbs and olive oil served over an ultra-creamy whipped ricotta, topped with honey, toasted nuts, and fresh herbs. This dish is restaurant-quality yet incredibly easy — sweet, savory, silky, and absolutely beautiful on the table.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 3–4
Ingredients
For the Roasted Carrots
8–10 medium carrots, peeled
2 tbsp olive oil
1 tsp dried thyme or oregano
½ tsp garlic powder
Salt & black pepper to taste
For the Whipped Ricotta
1 cup whole-milk ricotta
2 tbsp cream cheese or Greek yogurt
1 tbsp olive oil
1 tbsp honey
1 tsp lemon zest
Salt & pepper to taste
For Topping
1–2 tbsp honey
2 tbsp toasted walnuts, pistachios, or almonds
Fresh herbs (mint, parsley, dill, or chives)
Instructions
1. Roast the Carrots
Preheat oven to 220°C (425°F).
Cut carrots in half lengthwise (for even cooking).
Toss carrots with olive oil, thyme, garlic powder, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until caramelized and tender.
2. Make the Whipped Ricotta
In a blender or food processor:
Add ricotta, cream cheese/Greek yogurt, olive oil, honey, lemon zest, salt, and pepper.
Blend 30–45 seconds until smooth, airy, and fluffy.
Taste and adjust sweetness or salt.
3. Assemble
Spread a thick layer of whipped ricotta on a plate or shallow bowl.
Arrange roasted carrots on top.
Drizzle with honey.
Sprinkle with toasted nuts and herbs.
4. Serve
Best served warm or at room temperature.
Notes & Tips
Non-spicy: Already completely mild.
Extra flavor: Add a hint of cinnamon or cumin to carrots.
No dairy? Use whipped coconut yogurt instead of ricotta.
Presentation tip: Leave some carrots whole for a rustic look.
Make ahead: Whipped ricotta can be made up to 2 days in advance.
Frequently Asked Questions
Q: Can I use rainbow carrots?
Yes! They look beautiful and roast perfectly.
Q: Can I air-fry the carrots?
Yes — 200°C (390°F) for 15–18 minutes.
Q: Can I use low-fat ricotta?
Yes, but whole-milk gives the best creamy texture.
Nutritional Information
Calories: ~260
Protein: 8g
Carbs: 25g
Fat: 14g
Fiber: 4g