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Roasted Carrots with Whipped Ricotta and Hot Honey

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A quick, easy, and flavor-packed side dish featuring roasted carrots topped with creamy whipped ricotta and a drizzle of sweet-spicy hot honey. The carrots are roasted with olive oil, salt, and thyme, and served with a smooth whipped ricotta that is enhanced with olive oil and lemon.

Ingredients

Scale
  • 12 medium carrots, peeled and sliced lengthwise
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons hot honey
  • 2/3 cup whole milk ricotta cheese
  • 1 tablespoon olive oil (for whipped ricotta)
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • Salt to taste (for whipped ricotta)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Place the sliced carrots in a large mixing bowl. Add olive oil, salt, and fresh thyme. Toss well until the carrots are evenly coated.
  3. Arrange the seasoned carrots in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes, or until tender and slightly caramelized at the edges. Remove from oven and set aside.
  4. While the carrots are roasting, combine ricotta cheese, olive oil, lemon zest, lemon juice, and salt in a food processor. Blend until smooth and airy; adjust seasoning to taste.
  5. To plate, spread the whipped ricotta on the serving dish, top with the roasted carrots, then drizzle with hot honey and garnish with additional thyme if desired.

Notes

Use vegan ricotta if a dairy-free option is preferred. Roasting time may vary depending on carrot size; adjust accordingly. Hot honey adds a sweet and subtle heat that balances the creamy ricotta and roasted sweetness of the carrots.

Nutrition

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