Here’s a full recipe for Roasted Carrots with Whipped Ricotta and Hot Honey that balances sweetness, creaminess, and spice beautifully.
🥕 Roasted Carrots with Whipped Ricotta and Hot Honey
⭐️ Serves: 4
⏱️ Total Time: ~40 minutes
🧄 Ingredients:
For the Roasted Carrots
- 1 lb (450g) carrots, peeled and halved lengthwise (or left whole if small)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin or smoked paprika (optional, for depth)
For the Whipped Ricotta
- 1 cup ricotta cheese (full-fat preferred)
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt & pepper to taste
For the Hot Honey
- ¼ cup honey
- 1–2 tsp chili flakes or 1 tsp hot sauce
- ½ tsp apple cider vinegar (optional, for brightness)
Garnishes (Optional but Great)
- Chopped fresh herbs (e.g. parsley, dill, or mint)
- Toasted nuts or seeds (e.g. pistachios, pumpkin seeds)
- A drizzle of extra virgin olive oil
🔥 Instructions:
1. Roast the Carrots
- Preheat oven to 425°F (220°C).
- Toss carrots with olive oil, salt, pepper, and cumin or paprika (if using).
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping once halfway, until tender and caramelized.
2. Make the Whipped Ricotta
- While the carrots roast, place ricotta, olive oil, lemon zest, salt, and pepper in a food processor or blender.
- Blend until smooth and creamy (30–60 seconds).
No blender? Just mix well by hand for a rustic version.
3. Prepare the Hot Honey
- In a small saucepan, gently heat honey with chili flakes or hot sauce over low heat for 1–2 minutes — don’t boil.
- Stir in vinegar if using. Let it sit off heat to infuse.
4. Assemble the Dish
- Spread whipped ricotta on the base of a serving platter.
- Arrange roasted carrots on top.
- Drizzle with hot honey.
- Sprinkle with herbs and nuts/seeds if using.
- Finish with a light drizzle of olive oil or a crack of black pepper.
🍽️ Serving Tips:
- Serve warm or at room temp.
- Great with crusty bread, alongside roasted meats, or as a holiday side.