Description
Some dishes hit that perfect note between elegance and comfort. Roasted Carrots with Whipped Ricotta and Hot Honey is one of them. This recipe transforms humble carrots into a restaurant-worthy side dish—or even a main if you pair it right—by combining sweet roasted vegetables with creamy ricotta and a spicy drizzle of hot honey. It’s colorful, textural, and packed with flavor in every bite.
The beauty of this dish lies in its simplicity. Roasting carrots intensifies their natural sweetness and gives them a slight char, which plays beautifully with the creamy, cool whipped ricotta underneath. Then comes the magic: a warm drizzle of honey spiked with chili flakes, adding just enough heat to make each bite pop.
Whether you’re hosting a dinner party or looking for a creative way to serve veggies during the week, this dish is sure to impress. Let’s dive into how to make it step-by-step!
Ingredients
- For the Roasted Carrots:
- 1½ lbs (about 6–8 medium) carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for extra depth)
- For the Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream or milk
- 1 tablespoon olive oil
- Zest of 1 lemon
- Salt and pepper to taste
- For the Hot Honey:
- ¼ cup honey
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon apple cider vinegar (for balance)
- Optional Garnishes:
- Chopped fresh parsley or chives
- Crushed pistachios or walnuts
- Flaky sea salt
- Lemon zest
Instructions
1. Roast the Carrots
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Toss the peeled and halved carrots with olive oil, salt, pepper, and smoked paprika. Spread them in a single layer on the baking sheet, cut-side down.
Roast for 25–30 minutes, flipping halfway through, until the carrots are tender with caramelized edges. Thicker carrots may need a few extra minutes.
2. Prepare the Whipped Ricotta
While the carrots are roasting, combine the ricotta, cream (or milk), olive oil, and lemon zest in a food processor or blender. Blend for about 1–2 minutes until smooth, fluffy, and airy.
Taste and season with salt and pepper. If you like a tangier flavor, you can also add a squeeze of lemon juice.
Set the whipped ricotta aside in the fridge until ready to use. It can also be made up to a day in advance.
3. Make the Hot Honey
In a small saucepan, gently warm the honey over low heat. Add the red pepper flakes and stir.
Let it infuse for about 3–4 minutes, being careful not to boil the honey. Add the apple cider vinegar and stir again. Remove from heat and let it cool slightly—it will thicken as it sits.
You can strain out the chili flakes if desired, but leaving them in adds an extra visual and spicy kick.
4. Assemble the Dish
Spread a generous layer of whipped ricotta on a serving platter or individual plates. Arrange the warm roasted carrots over the top.
Drizzle with hot honey, and finish with your choice of garnishes—chopped herbs, a sprinkle of flaky sea salt, crushed nuts, or extra lemon zest all work beautifully.
Serve immediately while everything is warm and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1/4 of recipe (about 2–3 carrots and toppings)
- Calories: ~250 kcal
- Sugar: 9g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 3g
- Protein: 7 g
- Cholesterol: 25 mg