Description
A delightful side dish featuring sweet roasted carrots, creamy whipped ricotta, and a spicy honey drizzle.
Ingredients
- 1 1/2 lbs carrots, peeled & halved lengthwise
- 2 tbsp olive oil (for roasting)
- 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 (for whipped ricotta)
- Zest of 1 lemon
- Salt and pepper, to taste (for whipped ricotta)
- 1/4 cup honey (for hot honey)
- 1/2 tsp red pepper flakes (or to taste)
- 1 tsp apple cider vinegar
- Crushed walnuts or pistachios (optional garnish)
- Lemon zest (optional garnish)
- Fresh chives or parsley, chopped (optional garnish)
- Flaky sea salt (optional garnish)
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, toss the carrots with olive oil, salt, pepper, and smoked paprika if you like. Spread them on a baking sheet with the cut side down. Roast for 25–30 minutes, flipping halfway through.
- To make the whipped ricotta, blend the ricotta, milk, olive oil, and lemon zest until smooth and fluffy. Season with salt and pepper, then chill in the fridge until you’re ready to serve.
- For the hot honey, warm the honey in a small saucepan over low heat. Add the red pepper flakes and stir for 3–4 minutes, making sure it does not boil. Stir in the apple cider vinegar and let it cool slightly.
- To assemble the dish, spread the whipped ricotta on a serving platter. Top with roasted carrots, drizzle with the hot honey, and add any desired garnishes.
Notes
Store roasted carrots in an airtight container in the fridge for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean