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Roasted Carrots with Whipped Ricotta and Hot Honey

This recipe transforms simple carrots into a bold, sweet-savory side dish with creamy texture and gentle heat, featuring tender caramelized carrots over airy ricotta, finished with a drizzle of spicy honey.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs medium carrots, peeled and sliced on a diagonal
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.75 cup whole-milk ricotta cheese Use full-fat for creamier texture
  • 0.5 units lemon zest
  • 3 tablespoons honey
  • 0.5 teaspoon red chili flakes Adjust for spiciness
  • 1 tablespoon fresh thyme or rosemary, chopped Use one or the other
  • optional toasted pistachios or parsley for garnish

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, salt, and black pepper.
  3. Spread carrots in a single layer on the baking sheet.
  4. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
  5. While carrots roast, place ricotta and lemon zest in a bowl.
  6. Whip ricotta using a hand mixer or whisk for 2–3 minutes until light and smooth.
  7. In a small saucepan, warm honey and chili flakes over low heat for 2 minutes.
  8. Remove honey from heat and let steep briefly.
  9. Spread whipped ricotta onto a serving platter.
  10. Arrange warm roasted carrots over the ricotta.
  11. Drizzle hot honey evenly over the top.
  12. Finish with fresh herbs and optional pistachios before serving.

Notes

Store carrots and ricotta separately in airtight containers up to 3 days. Reheat carrots in a 350°F oven for 8–10 minutes. Assemble just before serving for best texture. Cut carrots evenly for uniform roasting.