Description
Tender oven-roasted carrots paired with whipped ricotta and a drizzle of spicy-sweet hot honey—a simple yet elegant side that balances earthy, creamy, and sweet-heat flavors.
Ingredients
1 lb fresh carrots, peeled and cut into even pieces
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup whole‑milk ricotta cheese
2 tablespoons hot honey (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220 °C).
- Toss carrots with olive oil, salt, and pepper until evenly coated.
- Arrange in a single layer on a parchment‑lined baking sheet.
- Roast 25–30 minutes, turning once halfway, until golden and tender.
- While carrots roast, whip ricotta in a bowl using a mixer or whisk until smooth and slightly airy.
- Let carrots cool slightly. Spread whipped ricotta on a serving dish, top with carrots, then drizzle generously with hot honey.
Notes
- Drain ricotta in a sieve for 10–15 minutes if it’s watery, then whip for maximum creaminess.
- Use storage‑separated carrots and ricotta if making ahead to preserve texture.
- Add chopped herbs like thyme, parsley, or mint for freshness.
- Toast nuts like almonds or pistachios for crunch and garnish if desired.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern
Nutrition
- Serving Size: ¼ lb carrots + ricotta + honey drizzle
- Calories: 190
- Sugar: 8g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
