Description

Roasted Carrots with Whipped Ricotta and Hot Honey is a delightful dish that combines the natural sweetness of roasted carrots with the creamy tang of whipped ricotta, all topped off with a drizzle of spicy hot honey. This recipe is perfect as a side dish or appetizer, offering a balance of flavors that will impress your guests.

Ingredients

Units Scale

For the Roasted Carrots

1 lb (450g) baby carrots or heirloom carrots
2 tbsp olive oil
1 tbsp maple syrup
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste

For the Whipped Ricotta

1 cup (225g) ricotta cheese
2 tbsp heavy cream
1 tsp lemon zest
Salt, to taste

For the Hot Honey

1/4 cup (60ml) honey
1/2 tsp red pepper flakes
1 tsp apple cider vinegar

For Topping

2 tbsp chopped pistachios
1 tsp fresh thyme leaves
Fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Roasted Carrots: Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
Make the Whipped Ricotta: In a food processor, blend the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
Prepare the Hot Honey: In a small saucepan over low heat, combine honey and red pepper flakes. Heat gently for 1-2 minutes, stirring frequently. Remove from heat and stir in apple cider vinegar. Let cool slightly.
Assemble the Dish: Spread the whipped ricotta on a serving platter, creating a smooth base. Arrange the roasted carrots on top of the ricotta.
Add the Toppings: Drizzle the hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and parsley for garnish.
Serve: Serve warm as a side dish or appetizer.

Notes

You can adjust the sweetness or spice level by varying the amount of honey or red pepper flakes.
For extra richness, substitute sour cream or cream cheese for a portion of the ricotta.
This dish can be served as a light vegetarian main dish or a hearty side dish for larger meals.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 12g
Sodium: 280mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 6g
Cholesterol: 25mg