Description
This Roasted Carrots with Whipped Ricotta and Hot Honey recipe delivers a perfect balance of sweet, spicy, and creamy flavors. Sweet caramelized carrots are roasted to tender perfection with warm spices, accompanied by a smooth, tangy whipped ricotta, and finished with a drizzle of fiery hot honey and crunchy pistachios. Ideal as a stunning side dish or elegant appetizer.
Ingredients
Scale
Roasted Carrots
- 1 lb (450g) baby carrots or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
Whipped Ricotta
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- Salt, to taste
Hot Honey
- ¼ cup (60ml) honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
Toppings and Garnish
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
Instructions
- Prepare the Roasted Carrots: Preheat your oven to 400°F (200°C). In a bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the carrots out in a single layer on a baking sheet.
- Roast the Carrots: Place the baking sheet in the oven and roast for 20-25 minutes, flipping the carrots halfway through the cooking time to ensure even caramelization. Roast until the carrots are tender and beautifully caramelized.
- Make the Whipped Ricotta: While the carrots roast, add ricotta cheese, heavy cream, lemon zest, and a pinch of salt into a food processor. Blend until the mixture becomes 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 to infuse the flavors. Remove from heat and stir in the apple cider vinegar. Allow the hot honey to cool slightly.
- Assemble the Dish: Spread the whipped ricotta evenly on a serving platter, forming a smooth base. Arrange the roasted carrots evenly over the ricotta layer.
- Add the Toppings: Drizzle the prepared hot honey generously over the roasted carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and optionally, fresh parsley for a fresh touch and added texture.
- Serve: Serve the roasted carrots with whipped ricotta and hot honey warm as a flavorful side dish or elegant appetizer that will impress guests.
Notes
- Use heirloom carrots for a sweeter and more colorful presentation.
- Adjust the amount of red pepper flakes in the hot honey to control the spice level.
- The whipped ricotta can be made ahead and refrigerated; bring to room temperature before serving for best texture.
- For a vegan version, substitute ricotta with a plant-based cheese and honey with maple syrup infused with chili flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
