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Roasted Carrots with Whipped Ricotta and Hot Honey

A simple, tasty way to serve roasted carrots with creamy ricotta and a sweet spicy drizzle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.