Roasted Carrots with Whipped Ricotta & Hot Honey

Ingredients:

For the Roasted Carrots:

1 lb (450g) carrots, peeled and halved lengthwise (leave tops on for presentation, if desired)

2 tbsp olive oil

Salt and freshly ground black pepper

Optional: a pinch of cumin or smoked paprika for extra depth

For the Whipped Ricotta:

1 cup (250g) whole milk ricotta

2 tbsp heavy cream or milk (adjust for desired texture)

Zest of 1 lemo

Salt to taste

For the Hot Honey:

1/4 cup honey

1 tsp red pepper flakes (adjust to taste)

Optional: splash of apple cider vinegar for tang

To Garnish:

Fresh herbs (like mint, parsley, or dill)

Crushed pistachios or toasted nuts (optional)

Flaky sea salt

Instructions:

1. Roast the Carrots:

Preheat oven to 425°F (220°C).

Toss carrots with olive oil, salt, pepper, and any spices you’re using.

Spread on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender with crispy edges.

2. Make the Whipped Ricotta:

In a food processor or using a hand mixer, blend ricotta with lemon zest, cream, and salt until smooth and fluffy (about 1–2 minutes).

Taste and adjust seasoning.

3. Make the Hot Honey:

In a small saucepan, gently warm the honey with red pepper flakes (do not boil). Let it infuse on low heat for 3–5 minutes.

Optional: add a splash of apple cider vinegar for balance.

Strain out flakes if desired, or leave them in for visual pop and extra heat.

4. Assemble:

Spread whipped ricotta on a serving plate.

Top with roasted carrots.

Drizzle generously with hot honey.

Finish with herbs, nuts, and flaky salt.

Tips:

Add roasted shallots or garlic to the tray for an extra savory punch.

Use rainbow carrots for a stunning visual effect.

You can also serve this on grilled sourdough for an appetizer-style dish.

Let me know if you’d like a version of this for meal prep, dietary