Roasted Carrots with Whipped Ricotta and Hot Honey

Here’s a delicious and simple recipe for Roasted Carrots with Whipped Ricotta and Hot Honey – a perfect side dish or appetizer that’s both sweet and savory, creamy and spicy.

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🥕 Roasted Carrots with Whipped Ricotta and Hot Honey

🛒 Ingredients:

For the Roasted Carrots:

• 1½ lbs carrots, peeled and halved (lengthwise if thick)

• 2 tbsp olive oil

• Salt and pepper, to taste

• Optional: ½ tsp cumin or smoked paprika for extra flavor

For the Whipped Ricotta:

• 1 cup whole milk ricotta

• 1–2 tbsp olive oil (plus more for drizzling)

• Zest of ½ lemon

• Salt and pepper, to taste

For the Hot Honey:

• ¼ cup honey

• ½–1 tsp red pepper flakes (adjust to spice preference)

• Optional: a splash of apple cider vinegar for brightness

To Serve:

• Fresh herbs (like mint, parsley, or dill)

• Toasted nuts (like pistachios, walnuts, or almonds), chopped

• Lemon wedges (optional)

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🔥 Instructions:

1. Roast the Carrots:

   • Preheat oven to 425°F (220°C).

   • Toss carrots with olive oil, salt, pepper, and optional spices.

   • Spread on a baking sheet and roast for 20–25 minutes, turning once, until tender and caramelized.

2. Make the Whipped Ricotta:

   • In a food processor or with a hand mixer, blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and creamy (1–2 minutes).

   • Taste and adjust seasoning as needed.

3. Prepare the Hot Honey:

   • In a small saucepan, warm the honey with chili flakes over low heat for 2–3 minutes (do not boil).

   • Remove from heat and let steep while the carrots roast. Optional: strain out flakes for a smoother honey, or leave them in for extra heat.

4. Assemble:

   • Spread whipped ricotta on the bottom of a serving platter or plate.

   • Top with warm roasted carrots.

   • Drizzle with hot honey.

   • Garnish with fresh herbs and toasted nuts.

   • Optional: finish with a drizzle of olive oil or a squeeze of lemon juice.