Roasted Carrots with Whipped Ricotta & Hot Honey Recipe – Elegant Side Dish
Elevate your veggie game with roasted carrots topped with creamy whipped ricotta and a drizzle of hot honey. This sweet, spicy, and savory side dish is perfect for holiday gatherings, dinner parties, or adding a gourmet touch to weeknight meals.
Equipment
- Baking sheet
- Food processor or hand mixer
- Small saucepan
- Mixing bowls
- Serving platter
Ingredients
- 1 lb carrots, peeled and trimmed
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 1 tbsp olive oil (for ricotta)
- 2 tbsp cream (optional, for fluffier ricotta)
- ¼ cup honey
- 1–2 tsp chili flakes or sliced fresh peppers
- Fresh herbs (parsley, thyme, or mint) for garnish
- ¼ cup toasted nuts (pecans, pistachios, or walnuts)
Instructions
- Roast Carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Whip Ricotta: Blend ricotta with lemon zest, olive oil, and cream until smooth and fluffy. Season lightly with salt.
- Prepare Hot Honey: Warm honey in a small saucepan. Add chili flakes or fresh peppers. Simmer gently for 2–3 minutes, then remove from heat. Taste for balance.
- Assemble: Spread whipped ricotta onto a serving platter. Layer roasted carrots on top. Drizzle generously with hot honey.
- Garnish & Serve: Sprinkle with fresh herbs and toasted nuts. Serve warm for best flavor contrast.
Notes
- Roast carrots until caramelized, not burnt.
- Drain ricotta if watery for a thicker whip.
- Drizzle hot honey just before serving for best flavor.
- Garnish with nuts and herbs for texture and presentation.
- Store carrots and ricotta separately; assemble fresh for gatherings.