Roasted Carrots with Whipped Ricotta and Hot Honey

A simple yet elegant dish featuring sweet roasted carrots topped with fluffy whipped ricotta and a drizzle of spicy hot honey.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

For the Carrots

1 pound whole carrots Regular or rainbow carrots, peeled if necessary.
2 tablespoons olive oil To toss with carrots before roasting.
to taste salt Basic seasoning.
to taste pepper Basic seasoning.
optional smoked paprika or cumin Add with carrots if desired.

For the Whipped Ricotta

1 cup whole milk ricotta For a rich and creamy texture.
1 pinch salt To flavor the ricotta.
1 teaspoon lemon zest Optional, to balance sweetness.
1 teaspoon milk or olive oil To loosen the ricotta if too thick.

For the Topping

3 tablespoons hot honey Store bought or homemade with chili flakes.
optional chopped nuts or seeds Pistachios, walnuts, or sesame seeds for crunch.

Method

Preparation

Preheat the oven to 425°F (220°C).
Trim the tops of the carrots and peel if desired. Cut thicker carrots in half lengthwise for even roasting.
Toss the carrots with olive oil, salt, and pepper in a bowl. Add optional spices like smoked paprika if desired.

Roasting

Spread the carrots in a single layer on a sheet pan and roast for 20 to 30 minutes, flipping once halfway through, until they are tender and caramelized.

Whipping the Ricotta

While the carrots are roasting, place the ricotta in a bowl or food processor. Whip until smooth and airy, adding a pinch of salt and lemon zest.
If the ricotta is too thick, add a teaspoon of milk or olive oil and whip again.

Assembly

Spread the whipped ricotta on a serving plate, pile the roasted carrots on top, and drizzle with hot honey.
Finish with your choice of crunchy topping and optional fresh herbs if available.

Notes

This dish can be served warm or at room temperature. It can be prepared in advance by making the whipped ricotta up to 2 days ahead and storing it in the fridge. Carrots can be prepped a day in advance and tossed with oil just before roasting.