Description
This Roasted Carrots with Whipped Ricotta and Hot Honey recipe is a delightful blend of sweet, spicy, and creamy flavors. Tender roasted carrots are infused with warm spices and drizzled with a vibrant hot honey glaze, resting atop a smooth whipped ricotta base. Garnished with crunchy pistachios and fragrant herbs, this dish makes an elegant side or appetizer perfect for any meal.
Ingredients
Scale
Roasted Carrots
- 1 lb (450g) baby carrots or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
Whipped Ricotta
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- Salt, to taste
Hot Honey
- ¼ cup (60ml) honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
Toppings
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
Instructions
- Prepare the Roasted Carrots: Preheat the oven to 400°F (200°C). In a bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the carrots in a single layer on a baking sheet.
- Roast the Carrots: Place the baking sheet in the oven and roast the carrots for 20-25 minutes, flipping them halfway through to ensure even caramelization. The carrots should be tender and nicely browned when done.
- Make the Whipped Ricotta: In a food processor, combine ricotta cheese, heavy cream, lemon zest, and a pinch of salt. Blend until the mixture is smooth, creamy, and fluffy. Set aside.
- Prepare the Hot Honey: In a small saucepan over low heat, warm the honey with red pepper flakes for 1-2 minutes, stirring frequently to infuse the spice. Remove from heat, stir in apple cider vinegar, and let it cool slightly.
- Assemble the Dish: On a serving platter, spread the whipped ricotta to create a smooth base. Arrange the warm roasted carrots evenly over the ricotta layer.
- Add the Toppings and Serve: Drizzle the hot honey generously over the roasted carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and optional parsley for a pop of color and flavor. Serve warm as a side dish or appetizer.
Notes
- For a vegan variation, substitute ricotta with a plant-based cheese and use maple syrup instead of honey.
- Adjust the red pepper flakes in the hot honey to control the spice level.
- Heirloom carrots add beautiful color and sweetness but baby carrots work equally well.
- To save time, the hot honey can be made ahead and stored in the refrigerator; warm gently before using.
- This dish pairs wonderfully with roasted meats or can be served as a standalone vegetarian appetizer.
