Description
This simple yet elegant dish pairs tender roasted carrots with fluffy whipped ricotta and a spicy-sweet drizzle of hot honey. Perfect for holidays or weeknights.
Ingredients
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1 lb carrots, peeled and trimmed
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1 tbsp olive oil
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½ tsp kosher salt
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¼ tsp black pepper
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1 cup whole milk ricotta
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1 tbsp lemon zest
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1 tbsp lemon juice
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1 tbsp extra virgin olive oil (for ricotta)
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2 tbsp hot honey
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¼ tsp red pepper flakes (optional)
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Fresh thyme or parsley (for garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Toss carrots with olive oil, salt, and pepper. Arrange in a single layer.
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Roast 25–30 minutes, turning once, until tender and caramelized.
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Whip ricotta with lemon zest, lemon juice, and olive oil until smooth.
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Spread whipped ricotta on a platter, top with roasted carrots.
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Drizzle hot honey, sprinkle red pepper flakes, and garnish with herbs.
Notes
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Substitute vegan ricotta and agave for a dairy-free version.
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Add toasted nuts for crunch or smoked paprika for extra depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g