Roasted Carrots with Whipped Ricotta and Hot Honey Recipe
This vibrant recipe features tender roasted carrots paired with creamy whipped ricotta and a spicy-sweet hot honey drizzle. The carrots are roasted to caramelized perfection, while the ricotta is blended until light and airy. The hot honey adds a tantalizing kick with red pepper flakes and a touch of apple cider vinegar for balance. Garnished with fresh herbs and crunchy nuts, this dish is a flavorful and elegant appetizer or side that showcases simple ingredients with a gourmet twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Roast the Carrots: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the peeled and halved carrots with olive oil, salt, pepper, and smoked paprika. Spread them cut-side down in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the carrots are tender and caramelized on the edges. Thicker carrots may require a few extra minutes.
- Prepare the Whipped Ricotta: While the carrots roast, combine ricotta, cream or milk, olive oil, and lemon zest in a food processor or blender. Blend for 1–2 minutes until smooth, fluffy, and airy. Season with salt and pepper to taste. Optional: add a squeeze of lemon juice for extra tang. Refrigerate the whipped ricotta until ready to use; it can be made up to a day ahead.
- Make the Hot Honey: Warm honey gently in a small saucepan over low heat. Stir in red pepper flakes and let infuse for 3–4 minutes, avoiding boiling. Add apple cider vinegar and stir again. Remove from heat and let cool slightly so the honey thickens. Optionally strain out chili flakes or leave them in for visual appeal and extra spice.
- Assemble the Dish: Spread a generous layer of whipped ricotta on a serving platter or individual plates. Arrange the warm roasted carrots on top. Drizzle with the hot honey and garnish with your choice of chopped fresh herbs, flaky sea salt, crushed nuts, and extra lemon zest. Serve immediately while warm and fresh.
Notes
- To save time, whipped ricotta can be made a day ahead and stored in the fridge.
- Adjust red pepper flakes in hot honey to your preferred spice level.
- Use thick, sturdy carrots for best roasting results; thinner carrots cook faster.
- Optional garnishes like nuts and fresh herbs add texture and brightness but can be omitted.
- If you prefer a milder hot honey, strain out the red pepper flakes after infusing.
Keywords: roasted carrots, whipped ricotta, hot honey, spicy honey drizzle, easy side dish, vegetarian appetizer, roasted vegetable recipe, honey and chili, lemon ricotta
