Description
A bright, cozy side that combines caramelized sweetness with creamy 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 (like mint or parsley), for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the carrots clean and pat dry. Halve or quarter larger carrots lengthwise.
- In a bowl, combine olive oil, maple syrup, cumin, smoked paprika, salt, and pepper. Toss the carrots until evenly coated.
- Spread the carrots on a parchment-lined baking sheet and roast for 20–30 minutes until fork-tender, flipping once.
- While the carrots roast, whip together ricotta, heavy cream, and lemon zest until airy and fluffy. Season with salt and pepper.
- Spread the whipped ricotta onto a serving platter.
- Arrange the warm roasted carrots over the ricotta and drizzle with hot honey.
- Garnish with fresh herbs and serve immediately.
Notes
Best served on the same day to preserve the creamy texture of the ricotta and warmth of the carrots. Can store leftovers in airtight containers for a few days, but texture may change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: roasted carrots, whipped ricotta, hot honey, side dish, vegetarian recipes