Description
These roasted carrots with whipped ricotta and hot honey combine sweet, savory, and spicy elements for a gourmet side dish that’s simple to prepare yet stunning in presentation.
Ingredients
Scale
- 2 pounds medium carrots, peeled
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 6–8 fresh thyme sprigs
- 1 cup whole milk ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- Pinch of black pepper
- 1/4 cup honey
- 1 tablespoon hot sauce or 1/2 teaspoon red pepper flakes
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh herbs (mint, basil, or dill)
- Flaky sea salt
- Optional substitutions: Greek yogurt for ricotta, chopped pistachios for pine nuts
Instructions
- Preheat oven to 425°F (220°C). Peel carrots and halve lengthwise if thick. Pat dry.
- Toss carrots with olive oil, honey, cumin, paprika, salt, pepper, and garlic. Arrange on baking sheet with thyme.
- Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- Meanwhile, whip ricotta, olive oil, lemon zest and juice, salt, and pepper in a food processor until smooth.
- Warm honey, hot sauce, and vinegar in a saucepan over low heat for 3-4 minutes.
- Spread whipped ricotta on platter. Top with roasted carrots. Drizzle with hot honey. Garnish with pine nuts, herbs, and flaky sea salt.
Notes
Serve warm or at room temperature for best flavor contrast between the creamy ricotta and warm roasted carrots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 22g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg