Roasted Carrots with Whipped Ricotta & Hot Honey
Ingredients
For the carrots
- 1 lb rainbow carrots, peeled
- ½ tsp salt
- 2 tbsp olive oil
- ¼ tsp black pepper (optional)
- ½ tsp garlic powder (optional but tasty)
For the whipped ricotta
- 1 cup whole-milk ricotta
- 1–2 tbsp olive oil
- 1–2 tsp lemon zest
- ½ tsp salt
- Freshly cracked pepper to taste
For the hot honey
- ¼ cup honey
- ½–1 tsp red pepper flakes (adjust for heat)
- Optional: a squeeze of lemon or a dash of apple cider vinegar for brightness
Garnish (optional but recommended)
- Fresh parsley, mint, or dill
- Toasted pistachios, walnuts, or pepitas
Instructions
1. Roast the carrots
- Preheat oven to 425°F (220°C).
- Slice large carrots in half lengthwise so they roast evenly.
- Toss carrots with olive oil, salt, pepper, and garlic powder.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
2. Make the whipped ricotta
- Add ricotta, olive oil, lemon zest, salt, and pepper to a food processor or bowl.
- Blend or whip vigorously for 30–60 seconds until smooth, fluffy, and creamy.
- Taste and adjust seasoning if needed.
3. Make the hot honey
- In a small saucepan, warm honey gently over low heat.
- Stir in red pepper flakes.
- Heat for 1–2 minutes (do not boil).
- Remove from heat and let steep.
4. Assemble
- Spread the whipped ricotta on the bottom of a serving plate.
- Arrange roasted carrots on top.
- Drizzle generously with hot honey.
- Add fresh herbs and nuts if using.
Serve warm and enjoy!
It pairs beautifully with roasted chicken, salmon, grain bowls, or holiday mains.
Would you like a printable version, a vegan variation, or a version with goat cheese instead of ricotta?