Roasted Carrots with Ricotta

Roasted Carrots with Ricotta is a vibrant and elegant side dish that pairs sweet, caramelized carrots with creamy whipped ricotta and a drizzle of olive oil or honey. It’s a beautiful blend of textures and flavors—earthy, sweet, tangy, and smooth—perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

This dish is simple yet refined. The natural sweetness of roasted carrots intensifies in the oven, while the ricotta provides a rich and creamy contrast. It’s easy to prepare, visually stunning, and endlessly versatile. Whether served warm or at room temperature, it works as a side, appetizer, or part of a vegetable-forward spread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots (peeled and cut lengthwise or into sticks)
• Olive oil
• Salt and black pepper
• Ricotta cheese (whole milk preferred)
• Lemon zest
• Fresh thyme or parsley (for garnish)
• Optional toppings: honey, chili flakes, toasted nuts, or dukkah

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss carrots with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until golden and tender with caramelized edges.
4. While carrots roast, whip ricotta in a bowl with a little lemon zest and a pinch of salt until smooth and fluffy.
5. Spread whipped ricotta on a serving platter. Arrange roasted carrots on top.
6. Drizzle with more olive oil or honey, sprinkle with fresh herbs and any desired toppings.
7. Serve warm or at room temperature.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Spicy version: Add a pinch of chili flakes or drizzle with chili oil.
• Herbaceous: Blend fresh herbs like basil or dill into the ricotta.
• Nutty: Top with toasted almonds, walnuts, or pistachios for added crunch.
• Citrusy: Add a squeeze of fresh lemon juice just before serving for brightness.
• Balsamic glaze: Drizzle with reduced balsamic vinegar instead of honey.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:

• Oven: Warm carrots in a 350°F oven for 10 minutes.
• Microwave: Heat gently in 30-second intervals, then serve over fresh ricotta.

Ricotta may separate if reheated—re-whip or use fresh ricotta when serving leftovers.

FAQs

What kind of ricotta should I use?

Whole milk ricotta offers the best flavor and texture. Look for a thick, creamy variety.

Can I make this ahead?

Yes. Roast the carrots ahead and store separately. Reheat and assemble with fresh ricotta before serving.

Can I use baby carrots?

Yes, but halve or quarter them for even roasting and caramelization.

Is this dish vegetarian?

Yes, this recipe is naturally vegetarian. Use plant-based ricotta to make it vegan.

Can I use rainbow carrots?

Absolutely. Rainbow carrots make the dish even more colorful and festive.

Can I grill the carrots instead?

Yes. Grilled carrots add a nice smoky flavor—just toss with oil and season before grilling.

What should I serve this with?

It pairs well with roast chicken, lamb, grilled fish, or as part of a Mediterranean-style spread.

How do I whip the ricotta?

Use a fork, whisk, or food processor to blend until smooth and creamy.

Is honey necessary?

No. It’s optional, but it adds a delicious contrast to the savory flavors.

Can I add other vegetables?

Yes. Roasted parsnips or beets work well in combination with carrots.

Conclusion

Roasted Carrots with Ricotta is a simple, stunning side dish that delivers big flavor with minimal effort. With creamy ricotta, sweet roasted carrots, and customizable toppings, this recipe is both elegant and comforting—a fresh way to elevate your vegetable game.

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