Description
This Roasted Carrots with Whipped Ricotta and Hot Honey recipe offers a delightful combination of tender, caramelized carrots seasoned with warm spices, topped with creamy whipped ricotta and drizzled with a spicy-sweet hot honey. Garnished with crunchy pistachios and fresh herbs, this dish is perfect as a flavorful side or elegant appetizer.
Ingredients
Scale
Roasted Carrots
- 1 lb (450g) baby carrots or heirloom carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
Whipped Ricotta
- 1 cup (225g) ricotta cheese
- 2 tbsp heavy cream
- 1 tsp lemon zest
- Salt, to taste
Hot Honey
- ¼ cup (60ml) honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
Toppings
- 2 tbsp chopped pistachios
- 1 tsp fresh thyme leaves
- Fresh parsley (optional)
Instructions
- Prepare the Roasted Carrots: Preheat your oven to 400°F (200°C). In a bowl, toss the baby carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the carrots out in a single layer on a baking sheet to ensure even roasting.
- Roast the Carrots: Place the baking sheet in the oven and roast the carrots for 20-25 minutes, flipping them halfway through the cooking time. Roast until the carrots are tender and caramelized with a slight golden brown color for maximum flavor.
- Make the Whipped Ricotta: While the carrots roast, place the ricotta cheese, heavy cream, lemon zest, and a pinch of salt into a food processor. Blend until the mixture is smooth and creamy, resembling a soft spread. Set aside at room temperature.
- Prepare the Hot Honey: In a small saucepan over low heat, combine the honey and red pepper flakes. Warm gently for 1-2 minutes while stirring frequently to infuse the honey with heat. Remove from heat and stir in the apple cider vinegar. Allow this mixture to cool slightly.
- Assemble the Dish: On a serving platter, spread the whipped ricotta evenly to form a smooth base. Arrange the warm roasted carrots on top of the ricotta, distributing them attractively.
- Add the Toppings: Drizzle the prepared hot honey generously over the carrots. Finish by sprinkling chopped pistachios and fresh thyme leaves over the top. Garnish with fresh parsley if desired for added color and freshness.
- Serve: Serve the dish warm as a flavorful side or an elegant appetizer, perfect for any occasion.
Notes
- You can substitute heirloom carrots for baby carrots for added color and variety.
- If you prefer less heat, reduce the amount of red pepper flakes in the hot honey.
- The whipped ricotta can be prepared up to a day in advance; keep refrigerated until ready to use.
- For a vegan version, substitute ricotta with a plant-based cheese and honey with agave syrup infused with chili.
- Leftovers can be refrigerated for up to 2 days and served cold or reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
