Roasted Carrots with Whipped Ricotta and Hot Honey

A simple, tasty way to serve roasted carrots with creamy ricotta and a sweet spicy drizzle.

introduction

This dish pairs sweet roasted carrots with smooth whipped ricotta and a touch of hot honey. It works as a side or a light starter. If you like roasted veg, try this with other sides like baked potatoes and crispy broccoli for a full meal: baked potatoes with crispy broccoli and bacon.

why make this recipe

Make this recipe because it is quick, uses few ingredients, and looks pretty on the table. The carrots get sweet and caramelized. The ricotta adds cream and tang. Hot honey gives a little heat and shine. It makes a simple vegetable feel special.

how to make Roasted Carrots with Whipped Ricotta and Hot Honey

Roast the carrots until they are tender and a bit browned. Whip the ricotta smooth with a little milk, oil, and lemon zest. Plate the carrots and add dollops or a pipe of the whipped ricotta. Finish with a drizzle of hot honey.

Ingredients :

• 1 1/2 lbs carrots (about 6–8 medium), peeled & halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 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, for drizzling

Directions :

1. Preheat the oven to 425°F (220°C).
2. Arrange the carrots on a baking sheet, drizzle with olive oil, and season with salt, black pepper, and smoked paprika. Toss to coat.
3. Roast for 25-30 minutes, or until tender and lightly caramelized.
4. In a mixing bowl, combine the ricotta, milk (or cream), olive oil, lemon zest, salt, and pepper. Whip until smooth and creamy.
5. To serve, place the roasted carrots on a platter, dollop or pipe the whipped ricotta over the top, and drizzle with hot honey before serving.

how to serve Roasted Carrots with Whipped Ricotta and Hot Honey

Serve warm or at room temperature. Place carrots on a large platter and add ricotta in small dollops. Drizzle hot honey over the top just before serving. This dish pairs well with fresh salads or soft cheeses like burrata — try a side like Burrata with crushed cherries and pistachios for a bright contrast.

how to store Roasted Carrots with Whipped Ricotta and Hot Honey

Cool leftovers to room temperature. Store carrots and ricotta separately in airtight containers in the fridge for up to 3 days. Reheat carrots in a 350°F oven for 8–10 minutes or until warmed through. Add fresh ricotta and hot honey after reheating.

tips to make Roasted Carrots with Whipped Ricotta and Hot Honey

• Cut carrots the same size so they cook evenly.
• Roast until the tips are slightly caramelized for the best flavor.
• Use whole-milk ricotta for a richer texture; add a splash more milk if needed.
• If you like heat, warm the honey with a pinch of red pepper flakes before drizzling.
• For a smoother look, pipe the ricotta with a large star tip.

variation (if any)

• Add herbs: sprinkle chopped parsley or thyme over the finished dish.
• Make it vegan: use a plant-based ricotta and maple syrup mixed with chili flakes instead of hot honey.
• Swap spices: use cumin or coriander instead of smoked paprika for a different flavor.

FAQs

Q: How long do the carrots take to roast?
A: About 25–30 minutes at 425°F, until tender and lightly caramelized.

Q: Can I make the whipped ricotta ahead?
A: Yes. Make the ricotta a few hours ahead and keep it chilled. Whip again briefly before serving if it firms up.

Q: What if I don’t have hot honey?
A: Mix honey with a pinch of cayenne or red pepper flakes. Warm it slightly so the flavors blend.

Q: Can I use baby carrots?
A: Yes. Reduce roast time to 18–22 minutes depending on size.

Q: Is there a non-dairy option?
A: Use a dairy-free ricotta or blended tofu with a splash of lemon and oil for a similar texture.

Conclusion

For the full original recipe and more notes, see the source: Roasted Carrots with Whipped Ricotta and Hot Honey – Labeless.

Roasted Carrots with Whipped Ricotta and Hot Honey

A simple, tasty way to serve roasted carrots with creamy ricotta and a sweet spicy drizzle.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side, Starter

Cuisine: Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the roasted carrots

• 1.5 lbs carrots (about 6–8 medium), peeled & halved lengthwise
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika (optional)

For the whipped ricotta

• 1 cup whole-milk ricotta Use whole-milk ricotta for a richer texture.
• 2 tbsp milk or heavy cream
• 1 tbsp olive oil
• 1 tsp Zest of 1 lemon
• Salt and pepper, to taste

For serving

• Hot honey, for drizzling For a spicy finish.

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. Arrange the carrots on a baking sheet, drizzle with olive oil, and season with salt, black pepper, and smoked paprika. Toss to coat.

Roasting

1. Roast for 25-30 minutes, or until tender and lightly caramelized.

Whipping Ricotta

1. In a mixing bowl, combine the ricotta, milk (or cream), olive oil, lemon zest, salt, and pepper. Whip until smooth and creamy.

Serving

1. To serve, place the roasted carrots on a platter, dollop or pipe the whipped ricotta over the top, and drizzle with hot honey before serving.

Notes

Serve warm or at room temperature. This dish pairs well with fresh salads or soft cheeses. Store leftovers in airtight containers in the fridge for up to 3 days.