Classic Roasted Carrots with Whipped Ricotta and Hot Honey
Enjoy these tender, caramelized roasted carrots on a bed of creamy whipped ricotta, finished with a sweet and spicy kick of hot honey. A simple yet elegant side dish or appetizer.
Equipment
- Oven
- Large baking sheet
- Medium bowl
- Whisk or electric mixer
Ingredients
Main Ingredients
- 1.5 pounds carrots peeled and scrubbed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons milk or cream if needed
For Serving & Garnish
- 2 tablespoons hot honey
- Fresh herbs such as chopped parsley, chives, or dill (optional)
- Flaky sea salt for finishing (optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C). Cut larger carrots in half lengthwise or into 2-3 inch pieces and place them on a large baking sheet.
Cooking
- Drizzle carrots with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer and roast for 20-30 minutes until tender-crisp and caramelized.
- While carrots roast, combine ricotta and lemon juice in a bowl. Whip until light and fluffy, adding milk or cream if needed for spreadable consistency, then season with a tiny pinch of salt.
Assembly
- Remove carrots from oven. Spread whipped ricotta on a platter, arrange warm carrots over it, and drizzle with hot honey.
Garnish & Serve
- Finish with fresh herbs and flaky sea salt if desired, and serve immediately.
Notes
For extra flavor, you can add a pinch of chili flakes to the olive oil before roasting the carrots, or try different fresh herbs like thyme or rosemary.