Description
Roasted Carrots with Whipped Ricotta & Hot Honey is a vibrant and flavorful dish that beautifully balances sweet, spicy, and creamy elements. With its stunning presentation, this recipe is perfect for any occasion—whether served as an elegant appetizer or a standout side dish at dinner parties. The roasted carrots, enhanced by the irresistible drizzle of hot honey, offer a delightful contrast to the rich whipped ricotta. It’s not only a feast for the eyes but also a wholesome addition to your meal, packed with nutrients from fresh vegetables and creamy cheese.
Ingredients
Scale
- 1 lb baby or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- Hot honey for drizzling
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast the carrots for about 25–30 minutes, flipping halfway through until tender.
- While roasting, blend ricotta, heavy cream, and lemon zest in a food processor until smooth.
- Once carrots are ready, spread whipped ricotta on a serving platter and top with roasted carrots.
- Drizzle with hot honey and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Feel free to substitute other root vegetables like parsnips or sweet potatoes. For homemade hot honey, infuse honey with crushed red pepper flakes for an hour before use.