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Roasted Carrots with Whipped Ricotta and Hot Honey

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

Roasted Carrots with Whipped Ricotta and Hot Honey is a delightful dish that combines the natural sweetness of roasted carrots with creamy ricotta and a touch of spicy honey. It’s perfect as a side dish or a light appetizer.

Ingredients

Units Scale

For the Roasted Carrots:

  • 1 pound (450g) baby carrots or heirloom carrots
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste

For the Whipped Ricotta:

  • 1 cup (225g) ricotta cheese
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon zest
  • Pinch of salt

For the Hot Honey:

  • 1/4 cup (60ml) honey
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar

Optional Toppings:

  • 2 tablespoons chopped pistachios
  • Fresh thyme leaves
  • Fresh parsley, chopped

Instructions

  1. Prepare the Carrots:
    • Preheat the oven to 400°F (200°C).
    • In a large bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
    • Spread the carrots in a single layer on a baking sheet.
    • Roast for 20-25 minutes, turning halfway through, until tender and caramelized.
  2. Make the Whipped Ricotta:
    • In a food processor, blend the ricotta cheese, heavy cream, lemon zest, and a pinch of salt until smooth and creamy.
    • Set aside at room temperature.
  3. Prepare the Hot Honey:
    • In a small saucepan over low heat, combine the honey and red pepper flakes.
    • Warm gently for 1-2 minutes, stirring frequently; do not boil.
    • Remove from heat and stir in the apple cider vinegar.
    • Let cool slightly.
  4. Assemble the Dish:
    • Spread the whipped ricotta on a serving platter.
    • Arrange the roasted carrots on top.
    • Drizzle with the hot honey.
    • Sprinkle with chopped pistachios, fresh thyme leaves, and parsley, if desired.

Notes

  • Adjust the amount of red pepper flakes in the hot honey to control the spice level.
  • For a dairy-free version, substitute the ricotta with a plant-based alternative.
  • This dish pairs well with roasted meats or can be served as a vegetarian main course.

Find it online: https://newsvks.com/roasted-carrots-with-whipped-ricotta-and-hot-honey/