Ingredients
Roasted Carrots:
- 1 lb carrots, peeled and trimmed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Whipped Ricotta:
- 1 cup whole milk ricotta cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
Hot Honey:
- 3 tbsp honey
- 1/2 tsp red pepper flakes
- 1/2 tsp apple cider vinegar
Optional Garnish:
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped pistachios or walnuts
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare carrots: cut lengthwise if large. Toss with olive oil, salt, and pepper. Roast 20–25 minutes, turning once, until tender and caramelized.
- While roasting, make whipped ricotta: blend ricotta, olive oil, lemon juice, and salt in a food processor until smooth and creamy.
- Prepare hot honey: warm honey and red pepper flakes in a small saucepan for 1–2 minutes, then stir in apple cider vinegar and let cool slightly.
- Assemble: spread whipped ricotta on a serving plate, arrange roasted carrots on top, drizzle with hot honey, and sprinkle with optional herbs and nuts.
- Serve warm.
Notes
- Optional: blend roasted garlic into ricotta for extra flavor.
- Alternative vegetables: parsnips, sweet potatoes, or baby carrots.
- Add citrus: incorporate orange zest into ricotta for brightness.
- Add crunch: top with toasted nuts or seeds.
- Herb variations: fresh thyme or dill pairs beautifully with roasted carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: undefined
- Method: Roasting and blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: undefined
- Calories: Approx. 180 kcal per serving
- Sugar: 15 g
- Sodium: undefined
- Fat: 9 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: undefined