🥕 Roasted Carrots with Whipped Ricotta and Hot Honey
📝 Ingredients:
For the Carrots:
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1 lb (450g) carrots, peeled and halved lengthwise (baby or rainbow carrots work beautifully)
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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1/2 teaspoon ground cumin or smoked paprika (optional, for depth)
For the Whipped Ricotta:
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1 cup whole milk ricotta cheese
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1–2 tablespoons olive oil
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1 teaspoon lemon zest
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Salt, to taste
For the Hot Honey:
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1/4 cup honey
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1/2–1 teaspoon red pepper flakes (adjust to your heat preference)
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1 teaspoon apple cider vinegar or lemon juice (for a slight tang)
Optional Garnishes:
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Fresh thyme or chopped parsley
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Crushed pistachios or toasted almonds
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Flaky sea salt
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👩🍳 Instructions:
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Roast the Carrots:
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Preheat oven to 425°F (220°C).
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Toss the carrots with olive oil, salt, pepper, and any optional spices.
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Spread on a baking sheet in a single layer.
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Roast for 20–25 minutes, flipping halfway through, until tender and caramelized at the edges.
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Make the Whipped Ricotta:
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In a food processor or using a hand mixer, blend ricotta, olive oil, lemon zest, and a pinch of salt until smooth and creamy (about 1–2 minutes). Chill if making ahead.
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Make the Hot Honey:
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In a small saucepan, combine honey and red pepper flakes.
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Warm over low heat for about 1–2 minutes, just until it starts to bubble lightly (do not boil).
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Remove from heat and stir in vinegar or lemon juice. Let it infuse while the carrots finish roasting.
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Assemble:
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Spread the whipped ricotta on a serving plate.
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Arrange warm roasted carrots on top.
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Drizzle generously with hot honey.
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Finish with fresh herbs, nuts, and flaky sea salt if desired.
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🍽️ Serving Suggestions:
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Serve warm or at room temperature.
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Excellent with crusty bread or alongside grilled chicken, lamb, or grain bowls.
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