Roasted Carrots with Whipped Ricotta and Hot Honey
A cozy-yet-elegant dish that turns simple veggies into a flavor-packed showstopper!
Ingredients
(4–6 servings)
Roasted Carrots:
1½ lbs carrots (about 6–8 medium), peeled & halved lengthwise
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
Whipped Ricotta:
1 cup whole-milk ricotta
2 tbsp milk or heavy cream
1 tbsp olive oil
Zest of 1 lemon
Salt and pepper, to taste
Hot Honey:
¼ cup honey
½ tsp red pepper flakes (or to taste)
1 tsp apple cider vinegar
Optional Garnishes:
Crushed walnuts or pistachios
Lemon zest
Fresh chives or parsley, chopped
Flaky sea salt
Instructions
Roast Carrots
Preheat oven to 425°F (220°C).
Toss carrots with oil, salt, pepper, and paprika.
Spread on a baking sheet, cut side down.
Roast 25–30 minutes, flipping halfway.
Make Whipped Ricotta
Blend ricotta, milk, oil, and lemon zest until smooth and fluffy.
Season with salt and pepper. Chill until ready.
Prepare Hot Honey
Warm honey over low heat.
Add chili flakes and stir 3–4 minutes (don’t boil).
Stir in vinegar and let cool slightly.
Assemble
Spread ricotta on a platter.
Top with roasted carrots.
Drizzle hot honey.
Add your favorite garnishes.