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Roasted Carrots with Whipped Ricotta and Hot Honey

Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 lb Carrots peeled, tops trimmed
  • 3 tbsp Extra Virgin Olive Oil divided
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1 cup Whole Milk Ricotta
  • 1 tsp Lemon Zest
  • 2 tbsp Honey
  • 1/2 tsp Red Chili Flakes
  • Fresh Parsley for garnish

Method
 

  1. Roast: Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 mins until tender.
  2. Whip: In a food processor, blend ricotta, lemon zest, and 1 tbsp olive oil until smooth (about 2 mins).
  3. Heat Honey: In a small bowl, microwave honey and chili flakes for 20 seconds.
  4. Assemble: Spread ricotta on a platter, top with roasted carrots, and drizzle with hot honey. Garnish with parsley.

Notes

  • Dry the Carrots: Ensure your carrots are bone-dry after washing. Excess moisture leads to steaming; dry carrots lead to the perfect caramelized char.
  • Room Temp Cheese: For the fluffiest whipped ricotta recipe, let the cheese sit at room temperature for 15 minutes before blending. It emulsifies better with the olive oil.
     
  • Infuse the Heat: For a deeper flavor, heat the honey and chili flakes in a small saucepan on low for 5 minutes. This "infuses" the spice rather than just sitting on top.
  • Acid is Key: If the dish feels too "heavy," add an extra squeeze of lemon juice over the carrots right before serving. The acid cuts through the creamy ricotta and sweet honey.
  • Storage: Store leftovers separately if possible. The carrots will stay crisp, and the ricotta won't get "watery" from the vegetable moisture.