Roasted Carrots with Whipped Ricotta and Hot Honey
These roasted carrots are sweet, savory, and spicy! Paired with whipped ricotta and hot honey, it's an elegant side dish that's ready in just 30 minutes.
Equipment
- Baking Sheet
- Food processor
- Knife
- Spatula or tongs
Ingredients
Roasted Carrots
- 12 whole Carrots trimmed and halved if large
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1.5 teaspoons Fresh thyme
Whipped Ricotta
- 0.66 cup Ricotta cheese or vegan ricotta alternative
- 1 tablespoon Olive oil for blending
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- Salt to taste
Garnish
- 1.5 teaspoons Hot honey or regular honey with chili flakes
- Chopped pistachios optional, for garnish
- Extra thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). While it warms, scrub your carrots and slice larger ones lengthwise so they roast evenly.
- Place carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt and fresh thyme, and toss to coat evenly.
- Roast in the oven for 20–30 minutes, flipping halfway through, until edges are golden and slightly crispy.
- While the carrots roast, add ricotta, olive oil, lemon zest, lemon juice, and salt to a food processor. Blend until smooth and spreadable.
- Spread whipped ricotta onto serving plates. Top with roasted carrots. Drizzle with hot honey and sprinkle with chopped pistachios and thyme.