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Roasted Carrots with Whipped Ricotta and Hot Honey

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Roasted carrots with whipped ricotta, hot honey, thyme, lemon, and olive oil—sweet, creamy, spicy, and wildly easy to pull off.

Ingredients

Scale
  • 2 lbs rainbow carrots, peeled and sliced
  • 3 tbsp olive oil, divided
  • 1 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton kosher salt), divided
  • 1 1/2 tsp fresh thyme leaves
  • 8 oz ricotta cheese (1 cup)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 3 tbsp honey
  • 3/4 tsp Calabrian chile paste (or red pepper flakes)
  • 1 tbsp chives, thinly sliced
  • Crushed pistachios (optional, for garnish)
  • Flaky salt (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (or 450°F for extra caramelization).
  2. Place carrots on a large rimmed baking sheet lined with parchment paper. Toss with 2 tbsp olive oil and 3/4 tsp salt. Spread in a single layer, ensuring they are not crowded. Roast for 20 minutes, flip, then roast for 15-20 minutes more until tender and caramelized.
  3. While carrots roast, make the whipped ricotta: In a food processor, pulse together ricotta, lemon juice, lemon zest, 1 tsp olive oil, and 1/4 tsp salt until smooth and airy, about 1 minute.
  4. Make the hot honey: In a small bowl, mix honey and Calabrian chile paste (or red pepper flakes) until combined.
  5. Spread whipped ricotta onto a serving platter. Arrange roasted carrots on top. Drizzle with hot honey. Garnish with chives, crushed pistachios, and flaky salt if desired.
  6. Serve immediately while carrots are warm.

Notes

For best texture, do not overcrowd the carrots on the baking sheet. Whipped ricotta can be made up to one day ahead and stored covered in the refrigerator. Adjust the amount of chile paste to your preferred spice level.

Nutrition

Find it online: https://www.receipster.com/roasted-carrots-whipped-ricotta-honey/

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