Description
Roasted Carrots with Whipped Ricotta & Hot Honey is a vibrant, elegant side dish featuring tender, caramelized carrots paired with creamy, lemony whipped ricotta and a spicy drizzle of hot honey. It’s simple to prepare yet visually and flavorfully impressive.
Ingredients
1 lb baby or heirloom carrots (whole or halved)
2 tbsp olive oil
1 tbsp maple syrup (optional or keto swap)
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, parsley) for garnish (optional)
Instructions
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a bowl, toss the carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- While the carrots roast, place the ricotta, heavy cream, and lemon zest in a food processor or bowl and whip until smooth and airy.
- To serve, spread the whipped ricotta onto a platter and arrange the roasted carrots on top.
- Drizzle with hot honey and garnish with fresh herbs, if using. Serve warm or at room temperature.
Notes
Use rainbow carrots for a more colorful presentation.
Swap maple syrup for sugar-free syrup or omit for a keto version.
Top with crushed pistachios or walnuts for extra crunch.
Mix in a spoonful of goat cheese for tangier ricotta.
Try spices like coriander or cinnamon for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
