Roasted Carrots with Whipped Ricotta and Hot Honey
This dish features tender roasted carrots topped with a light and creamy whipped ricotta cheese, drizzled with a hint of hot honey. It makes for a delightful appetizer or side dish, bringing together the sweetness of the carrots, the creaminess of the ricotta, and a spicy touch from the honey.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 food processor
- 1 mixing bowl with whisk alternative to food processor
- 1 spatula
- 1 cutting board
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons hot honey or regular honey with chili flakes
- Fresh herbs (optional) such as parsley or dill, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet lined with parchment paper (if using), arrange the carrot sticks in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized, turning them halfway through cooking.
- While the carrots are roasting, prepare the whipped ricotta by combining ricotta cheese, lemon juice, and lemon zest in a food processor or mixing bowl and blend or whisk until smooth and creamy.
- Once the carrots are roasted, remove them from the oven and allow to cool slightly.
- To serve, spread the whipped ricotta onto a serving platter, arrange the roasted carrots on top, and drizzle with hot honey. Garnish with fresh herbs if desired.
Notes
You can adjust the amount of hot honey depending on your spice preference.
For a sweeter flavor, consider adding a sprinkle of brown sugar to the carrots before roasting.
This dish is best served warm but can also be enjoyed at room temperature.