Roasted Carrots With Whipped Ricotta Hot Honey

Roasted Carrots With Whipped Ricotta Hot Honey

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Appetizers Cuisine: Mediterranean Diet: Vegetarian

Description

Description A show-stopping dish where sweet, roasted carrots meet creamy, whipped ricotta and a spicy-sweet hot honey drizzle.

Ingredients

  • 1 lb baby or heirloom carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper, to taste
  • 1 cup ricotta
  • 2 tbsp heavy cream
  • 1 tsp lemon zest
  • 2 tbsp hot honey
  • Fresh herbs (mint or parsley), for garnish (optional)
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Instructions

  1. Preheat oven to 400°F (200°C). Scrub carrots clean. In a large bowl, toss carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until evenly coated.
  2. Spread the seasoned carrots in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes, flipping halfway through, until carrots are fork-tender and beautifully caramelized at the edges.
  3. While carrots roast, combine ricotta, heavy cream, and lemon zest in a medium bowl. Whip with a hand mixer or whisk until light, airy, and fluffy. Season with salt and pepper to taste.
  4. Spread the whipped ricotta onto a serving platter. Artfully arrange the warm roasted carrots over the ricotta. Drizzle generously with hot honey. Garnish with fresh herbs if desired, and a sprinkle of flaky sea salt. Serve immediately.

Notes

  1. Notes
  2. Store roasted carrots and whipped ricotta separately in airtight containers; carrots will keep for 3–4 days, while whipped ricotta lasts about 2–3 days in the refrigerator.