Description
A show-stopping dish where sweet, roasted carrots meet creamy, whipped ricotta and a spicy-sweet hot honey drizzle.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: roasted carrots, whipped ricotta, hot honey, side dish, vegetarian