Go Back

Roasted Carrots with Whipped Ricotta and Hot Honey

A warm and elegant dish featuring tender roasted carrots atop creamy whipped ricotta, finished with a drizzle of spicy-hot honey.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the roasted carrots
  • 500 g carrots, peeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
For the whipped ricotta
  • 250 g ricotta cheese Can substitute with mascarpone
  • 2 tbsp heavy cream Can substitute with coconut cream for dairy-free
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • A pinch salt
For the hot honey
  • 1/4 cup honey
  • 1/2 tsp red chili flakes Heat level is customizable
For garnish
  • 1 tbsp chopped fresh parsley

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. Toss the peeled carrots with olive oil, salt, and black pepper in a bowl until they're nicely coated.
  3. Spread the carrots out in a single layer on a baking sheet, making sure not to crowd them.
Cooking
  1. Roast the carrots for 20-25 minutes, turning them halfway through, until they're tender and caramelized.
  2. While the carrots are roasting, whip together the ricotta, heavy cream, lemon zest, lemon juice, and a pinch of salt in a bowl until light and airy.
  3. In a small saucepan over low heat, warm the honey with the chili flakes for about 2 minutes, stirring to blend the flavors.
Assembly
  1. On a serving platter, spread the whipped ricotta in an inviting layer and arrange the roasted carrots beautifully on top.
  2. Drizzle the warm, infused honey over the carrots and ricotta, and finish with a sprinkle of fresh parsley.
  3. Serve immediately and enjoy the delightful combination of flavors!

Notes

Feel free to swap carrots for parsnips or use flavored oils for added taste. Best enjoyed fresh but can be stored in the fridge for up to 3 days.