Description
These Roasted Carrots with Whipped Ricotta and Hot Honey are a simple yet elegant dish that hits every note—sweet, creamy, spicy, and herby. Perfect for weeknight dinners, holiday spreads, or as a show-stopping appetizer, they’re proof that carrots deserve a spot in the spotlight.
Ingredients
- 1 lb (450 g) carrots, peeled and cut into sticks
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup ricotta cheese
- 2 tsp honey
- ¼ tsp chili flakes (adjust to taste)
- Fresh thyme or parsley, for garnish
Instructions
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
In a small bowl, whip ricotta until smooth and creamy.
Stir honey with chili flakes to create hot honey.
Arrange roasted carrots on a serving platter.
Dollop with whipped ricotta, drizzle with hot honey, and garnish with fresh herbs.
Serve warm and enjoy.
Notes
Use rainbow carrots for a colorful presentation.
If ricotta isn’t your favorite, whipped cottage cheese or goat cheese works beautifully.
Make the hot honey ahead of time—it keeps well in a jar for up to 2 weeks.
Don’t overcrowd the baking sheet; give the carrots room to roast properly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 160 kcal
- Sugar: 9g
- Sodium: 120 mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16 g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg