Roasted Carrots with Whipped Ricotta, Hot Honey, and Pine Nuts
Tender roasted carrots topped with silky whipped ricotta, drizzled with spicy hot honey, and finished with toasted pine nuts for crunch.
Total time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Easy
Ingredients
1 lb (450g) carrots, peeled and cut into sticks or diagonally sliced
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 cup ricotta cheese
2 tbsp whole milk or cream (for whipping ricotta)
2 tbsp pine nuts
2 tbsp hot honey (store-bought or homemade — see notes)
1 tsp fresh lemon juice
Optional garnish: chopped fresh parsley or thyme
Instructions
1. Roast the Carrots:
Preheat oven to 425°F (220°C).
Toss carrots with olive oil, salt, and pepper on a baking sheet. Spread evenly.
Roast for 20-25 minutes, turning halfway, until tender and caramelized at edges.
2. Toast Pine Nuts:
While carrots roast, toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Stir frequently to avoid burning. Set aside.
3. Whip Ricotta:
In a bowl, whisk ricotta with milk or cream and lemon juice until smooth and fluffy. Adjust texture with more milk if needed. Season with a pinch of salt.
4. Assemble the Dish:
Arrange roasted carrots on a serving plate. Dollop or spread whipped ricotta over or alongside the carrots.
Drizzle generously with hot honey.
Sprinkle toasted pine nuts on top.
Garnish with fresh herbs if desired.
Notes & Tips
Hot honey: Combine ¼ cup honey with 1 tsp red chili flakes; warm slightly to infuse. Adjust spiciness to taste.
Ricotta texture: For creamier whipped ricotta, strain excess liquid from ricotta before whipping.
Add crunch: A sprinkle of toasted breadcrumbs or crispy fried shallots makes a nice addition.
Frequently asked questions FAQs
Q: Can I use other root vegetables?
A: Yes, sweet potatoes, parsnips, or beets work well roasted and paired with whipped ricotta and honey.
Q: Is there a vegan version?
A: Use a plant-based ricotta alternative and substitute honey with agave or maple syrup mixed with chili flakes.
Q: How to store leftovers?
A: Store components separately in airtight containers; roast carrots and toast pine nuts can be refrigerated for 3 days; ricotta dip for 2 days. Assemble before serving.
Nutritional Information
Calories: 280
Protein: 8g
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Sugar: 14g (mostly from honey)
Sodium: 220mg