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Roasted Carrots with Whipped Ricotta and Hot Honey

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This elegant dish combines sweet and tender roasted carrots with creamy whipped ricotta and a drizzle of spicy hot honey. Perfect as a side dish or a show-stopping appetizer, it balances sweet, savory, and spicy flavors beautifully.

Ingredients

Scale

For the roasted carrots:

  • 1 kg (2.2 lbs) carrots, peeled and trimmed (use rainbow carrots for extra color)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste

For the whipped ricotta:

  • 1 cup (250 g) ricotta cheese
  • 2 tablespoons heavy cream or milk (optional, for smoother texture)
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

For the hot honey:

  • 1/4 cup honey
  • 1/2 teaspoon chili flakes (adjust to your spice preference)
  • 1/2 teaspoon apple cider vinegar

For garnish:

  • Fresh parsley or dill, chopped
  • Crushed pistachios, almonds, or walnuts (optional)

Instructions

  1. Roast the carrots:
    • Preheat your oven to 200°C (400°F).
    • Place the carrots on a baking sheet. Drizzle with olive oil, honey (or maple syrup), smoked paprika, salt, and pepper. Toss to coat evenly.
    • Roast for 25–30 minutes, turning halfway, until the carrots are tender and slightly caramelized.
  2. Prepare the whipped ricotta:
    • In a food processor or using a hand mixer, blend the ricotta cheese, heavy cream (if using), lemon zest, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  3. Make the hot honey:
    • In a small saucepan over low heat, combine the honey, chili flakes, and apple cider vinegar. Warm gently for 1–2 minutes, then remove from heat. Let it cool slightly.
  4. Assemble the dish:
    • Spread the whipped ricotta on a serving platter or individual plates.
    • Arrange the roasted carrots on top of the ricotta.
    • Drizzle the hot honey over the carrots.
  5. Garnish and serve:
    • Sprinkle with fresh parsley or dill and crushed nuts, if desired. Serve warm or at room temperature.

Notes

  • You can substitute ricotta with whipped feta or goat cheese for a tangier flavor.
  • For extra depth, roast the carrots with garlic cloves and thyme sprigs.
  • Leftovers can be stored in the refrigerator for up to 2 days, but the dish is best served fresh.

Find it online: https://ukfinda.com/roasted-carrots-with-whipped-ricotta-and-hot-honey/